Sheet Pan Cashew Chicken
Sheet Pan Cashew Chicken is a quick and flavorful one-pan meal that combines juicy chicken thighs with vibrant vegetables, all enveloped in a delicious sweet and savory sauce. This dish is perfect for busy weeknights, offering a gourmet touch without the fuss of extensive cleanup. In just under an hour, you can bring warmth and joy to your dinner table with this delightful recipe that will have everyone asking for seconds.
- 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 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup unsalted roasted cashews
- 3 tbsp honey
- 3 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut chicken thighs into bite-sized pieces; season with salt, pepper, and garlic powder. Place on the prepared baking sheet.
- Add sliced red bell pepper and broccoli florets around the chicken.
- In a bowl, whisk together honey, soy sauce, and garlic powder; drizzle over chicken and veggies.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Sprinkle cashews over the dish five minutes before serving; serve hot.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 410
- Sugar: 14g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Substitute cashews with peanuts or mix in seasonal vegetables like carrots or snap peas for added variety. For a spicier kick, add chili flakes before roasting. Marinate the chicken in the sauce overnight for deeper flavor.