Description
A simple and flavorful sheet pan dinner featuring chicken, cashews, and vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 cup broccoli florets
- 1/2 cup cashews, roasted
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic.
- In a large bowl, toss the chicken pieces with half of the soy sauce mixture.
- On a large baking sheet, toss the bell peppers and broccoli with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on one side of the baking sheet.
- Arrange the chicken pieces in a single layer on the other side of the baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from the oven and toss the chicken and vegetables with the remaining soy sauce mixture.
- Sprinkle the roasted cashews over the top.
- Serve immediately.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce.
- Serve over rice or quinoa for a complete meal.
- Adjust baking time based on your oven.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: sheet pan chicken, cashew chicken, easy dinner, weeknight meal, chicken and vegetables