Description
Sheet Pan Cashew Chicken and Vegetables is your go-to solution for a quick and delicious weeknight dinner. This one-pan meal features tender chicken, colorful bell peppers, and crunchy cashews, all bathed in a sweet and savory Asian-inspired marinade. With minimal prep time of just 15 minutes and a total cooking time of under an hour, this dish is perfect for busy families. Not only does it promise mouthwatering flavors, but it also encourages customization based on your favorite veggies. Easy to prepare and clean up, you’ll enjoy every bite of this satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 cup unsalted cashews
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- Salt and pepper, to taste
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Add chicken to the marinade and let it sit for at least 15 minutes.
- Spread the marinated chicken and chopped vegetables on a baking sheet.
- Drizzle with reserved marinade and season with salt and pepper.
- Bake for 20 minutes; stir gently halfway through.
- Sprinkle cashews on top and bake for another 10-15 minutes until cooked through.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 12g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg