Sheet Pan Cashew Chicken
This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It's nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.
Servings: 6 plates
Ingredients
Chicken and Vegetables
- 2 pounds chicken breast boneless, skinless, cut into ¼-1/2 inch cubes
- 1 broccoli head cut into florets
- 2 red bell peppers sliced
- 1 cup unsalted cashews
Sauce
- 4 garlic cloves minced
- 1 tsp ginger powder
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp cashew butter
- 2 tbsp honey
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray it
with oil or cover it with olive oil using a brush. - Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
- In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
- Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
- Now, spread the mixture of meat and veggies evenly on a sheet pan.
- Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.
Video
Nutrition
Serving: 1 plate (11 oz) | Calories: 579kcal | Carbohydrates: 25g | Protein: 33g | Fat: 40g | Saturated Fat: 9.6g | Polyunsaturated Fat: 26.9g | Cholesterol: 130mg | Sodium: 287mg | Fiber: 4.3g | Sugar: 12g