Cashew Chicken Sheet Pan Meal

Servings: 4 | Prep: 10 min | Cook Time: 35 min

INGREDIENTS

• 1 lb. Chicken Breast boneless, skinless cut into 1-inch cubes

• 2 bells peppers (color of choice), cut into 1-inch pieces

• 1 large Broccoli floret, cut into bite size pieces

• 2 medium carrots, cut into bite size pieces

• 1/2 Red onion, cut into bite size pieces

• 1/4 cup soy sauce

• 3 tbsp. Honey

• 2 tbsp. Rice vinegar

• 1 tbsp. Olive oil

• 2-3 Garlic cloves, minced

• 1 tsp. Ginger

• 1 tsp. Pepper

• 1 tbsp. Cornstarch

• 1/2 cup cashews

This Cashew Chicken Sheet Pan Meal is the packed with flavor and crunch. Great for a weeknight meal or meal prep.

DIRECTIONS

1. Preheat oven to 400 degrees.

2. In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, olive oil, garlic, ginger, pepper and cornstarch. Whisking until the mixture is smooth and well combined.

3. Toss the chicken with half of the marinade mixture and the other half with the vegetables. Prepare a baking sheet. Add the chicken and vegetables to the baking sheet.

4. Bake for 20 minutes. Remove pan from oven, toss everything, top with cashews. Return to oven and bake for another 10–15 minutes, until chicken reaches 165 degrees and vegetables are tender.

5. Serve as is or over rice or quinoa.
   
   

NUTRITION: 1 serving Calories: 371kcal | Fat: 15g | Carbohydrates: 29g | Fiber: 3g | Sugar: 18g | Protein: 31g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

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