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Servings:

Sheet Pan Cashew Chicken

It does not get much more simple than quickly prepping the ingredients, pouring all of the flavorful things on them on a sheet pan, and then just letting the oven do the work. This simple and flavorful Asian-inspired Sheet Pan Cashew Chicken is perfect to serve over quinoa or rice!

Total Time

40min

4.8

4 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 lb

Boneless Skinless Chicken , diced

•

1 head

Broccoli

•

1 bunch

Scallions , thinly sliced

•

Red Bell Pepper , deseeded, diced

•

2/3 cup

Cashew Nuts

•

1/3 cup

Low-Sodium Soy Sauce

•

2 Tbsp

Rice Vinegar

•

2 Tbsp

Sesame Oil

•

1 Tbsp

Freshly Grated Garlic

•

1 tsp

Freshly Grated Fresh Ginger

•

to taste

Toasted White Sesame Seeds

•

to taste

White Rice , cooked

or Quinoa

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.

Lay out the Boneless Skinless Chicken (1 lb) , Broccoli (1 head) , Scallions (1 bunch) , Red Bell Pepper (1) , and Cashew Nuts (2/3 cup) on the tray in a single layer.

Whisk the Low-Sodium Soy Sauce (1/3 cup) , Rice Vinegar (2 Tbsp) , Sesame Oil (2 Tbsp) , Garlic (1 Tbsp) , and Fresh Ginger (1 tsp) together in a bowl.

Pour it over the chicken and veggies. Use a spoon to quickly toss it all together thoroughly.

Roast everything for 25-30 minutes.

Serve immediately over White Rice (to taste) with a sprinkle of Toasted White Sesame Seeds (to taste) on top. Enjoy!

Nutrition Per Serving

CALORIES

367

FAT

20.0 g

PROTEIN

33.4 g

CARBS

16.4 g