Description
A simple and nutritious sheet pan recipe featuring chicken, cashews, and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup cashews
- 2 bell peppers, chopped
- 2 cups broccoli florets
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, cube the chicken breasts and toss them with half of the soy sauce, sesame oil, and minced ginger. Let it marinate for about 10 minutes.
- Chop the bell peppers and broccoli into even-sized pieces.
- On a large baking sheet, spread out the marinated chicken, broccoli florets, and bell peppers. Drizzle with the remaining soy sauce and sesame oil.
- Sprinkle the cashews evenly over the ingredients on the sheet pan.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the veggies are tender-crisp.
- Stir everything on the sheet pan to combine and serve hot.
Notes
For a plant-based option, replace chicken with firm tofu. Serve over quinoa for added fiber.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg
