Sheet-Pan Cashew Chicken with Veggies
Indulge in the comforting flavors of Sheet-Pan Cashew Chicken with Veggies, a dish that combines tender chicken, crunchy cashews, and vibrant vegetables, all roasted to perfection. This easy recipe is perfect for busy weeknights or entertaining guests, promising a delicious meal that will leave everyone asking for seconds. With minimal cleanup and maximum flavor, it’s a dish you’ll want to make again and again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 bell peppers (any color), chopped
- 1 medium zucchini, sliced
- 1 cup unsalted cashews
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tbsp sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, honey or maple syrup, garlic, ginger, and olive oil.
- Cut chicken into bite-sized pieces and marinate in the mixture for at least 15 minutes.
- Add chopped bell peppers and zucchini to the marinated chicken on the baking sheet. Drizzle any remaining marinade over everything.
- Scatter cashews on top and roast for 25-30 minutes until chicken is cooked through and veggies are tender.
- Serve hot, garnished with sesame seeds if desired.
Nutrition
- Serving Size: 1/4 of recipe (approximately 350g)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
Keywords: Feel free to substitute vegetables based on your preference; broccoli or snap peas work well. For added spice, incorporate red pepper flakes into the marinade.