Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken is a delightful blend of tender chicken thighs, crunchy cashews, and vibrant vegetables, making it the perfect weeknight meal. This one-pan wonder combines sweet and savory flavors, requiring minimal effort for maximum taste. With its stunning colors and textures, it transforms dinner into a culinary experience that will impress family and friends alike. Simply toss everything onto a sheet pan, bake, and enjoy a deliciously satisfying meal with effortless cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup unsalted roasted cashews
- 1 cup bell peppers (mixed red and yellow), sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the chicken thighs on the baking sheet; drizzle with olive oil and season with salt and pepper.
- Add sliced bell peppers and broccoli florets over the chicken.
- In a bowl, whisk together soy sauce, honey, rice vinegar, and minced garlic; pour this mixture over the chicken and veggies.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Five minutes before serving, sprinkle cashews on top to toast slightly. Serve hot over rice or noodles.
Nutrition
- Serving Size: 1/4 of recipe (250g)
- Calories: 480
- Sugar: 8g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 130mg