Description
Sheet pan cashew chicken delivers a quick weeknight dinner that saves you serious cooking time and cleanup hassle. Tender chicken pieces tossed with crunchy cashews and a tangy sauce make this meal a total game-changer for busy home cooks.
Ingredients
Scale
Chicken:
- 4 pieces chicken breasts
Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper
- 1 large carrot
Sauce and Topping:
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 3 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon lime juice
- Salt
- Pepper
- Red pepper flakes
- ½ cup roasted and unsalted cashews
Instructions
- Crank your oven to a sizzling 400°F and grab a large sheet pan for maximum cooking space.
- Quickly slice 1 red bell pepper into thin strips and chop 2 cups of broccoli florets. Thinly slice 1 large carrot for extra crunch.
- Whisk together 2 tablespoons olive oil, 3 tablespoons soy sauce, 1 tablespoon honey, 3 minced garlic cloves, and 1 teaspoon grated ginger in a small bowl.
- Generously brush your 4 boneless chicken breasts with the zesty marinade, ensuring every inch gets coated with flavor.
- Spread your marinated chicken breasts across the sheet pan, surrounding them with your prepped vegetables in a single layer.
- Slide the pan into the 400°F oven and roast for 25-30 minutes, flipping vegetables halfway through to prevent burning.
- Check your chicken’s internal temperature, ensuring it reaches a safe 165°F with a meat thermometer.
- Scatter ½ cup roasted cashews over the chicken and vegetables during the final 5 minutes of cooking.
- Remove from oven and let rest for 3-5 minutes to lock in those delicious juices.
- Plate your chicken and vegetables, topping with the golden-brown cashews for a satisfying crunch.
Notes
- Toast the cashews beforehand to enhance their nutty flavor and ensure they stay crunchy when added to the sheet pan.
- For a low-carb version, swap honey with a sugar-free alternative like monk fruit sweetener or reduce the amount of honey.
- Cut chicken and vegetables into similar-sized pieces to guarantee even cooking and prevent some ingredients from burning while others remain undercooked.
- Use a meat thermometer to check chicken’s internal temperature and avoid overcooking, which can make the meat dry and tough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg