Sheet Pan Cashew Chicken
A simple and delicious weeknight dinner that combines tender chicken, crunchy cashews, and vibrant mixed vegetables, all roasted on one pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: N/A
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 1 cup cashews
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Combine soy sauce, honey, sesame oil, minced garlic, salt, and pepper in a bowl.
- Add the chicken thighs to the bowl and mix until well coated.
- Arrange the chicken, cashews, and mixed vegetables on a sheet pan.
- Pour any remaining marinade over the top.
- Bake for 25-30 minutes until the chicken is cooked through.
- Garnish with chopped green onions before serving.
Notes
For extra flavor, marinate the chicken for an hour or overnight. Use raw cashews for a fresher taste and consider using frozen mixed vegetables to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://eliaanafitz.com/sheet-pan-cashew-chicken/