Protein-Packed Sheet Pan Cashew Chicken (Print Version)
Quick Protein-Packed Sheet Pan Cashew Chicken delivers a flavorful, healthy weeknight meal. Tender chicken, crisp veggies, and cashews roast together in a savory sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Lean Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
→ Colorful Sheet Pan Companions
02 -
4 cups broccoli florets (about 1 lb)
03 -
2 large bell peppers (any color), cored and cut into 1-inch pieces
04 -
1 medium red onion, cut into 1-inch wedges
→ Sweet & Savory Cashew Glaze
05 -
1 cup raw cashews
06 -
1/4 cup low-sodium soy sauce
07 -
2 tbsp honey
08 -
1 tbsp rice vinegar
09 -
1 tsp sesame oil
10 -
3 cloves garlic, minced
11 -
1 tbsp fresh ginger, grated
12 -
1 tbsp cornstarch
13 -
1/2 tsp red pepper flakes
14 -
Salt and black pepper to taste
→ Finishing Touches
15 -
2 stalks green onions, sliced, for garnish
16 -
1 tbsp toasted sesame seeds, for garnish
# Instructions:
01 -
Preheat your oven to 400°F. Line two large baking sheets with parchment paper for easy cleanup. This crucial step ensures your Protein-Packed Sheet Pan Cashew Chicken cooks evenly and prevents sticking, making for a perfect weeknight meal.
02 -
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 3 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp cornstarch, and 1/2 tsp red pepper flakes. Season with salt and black pepper to taste.
03 -
In a large bowl, combine 1.5 lbs boneless, skinless chicken breasts, 4 cups broccoli florets, 2 large bell peppers, and 1 medium red onion. Pour about half of the prepared cashew glaze over the mixture. Toss well to coat everything evenly.
04 -
Divide the chicken and vegetable mixture evenly between the two prepared baking sheets. Spread them in a single layer without overcrowding. Roast for 15 minutes, allowing the ingredients for your Protein-Packed Sheet Pan Cashew Chicken to start cooking through.
05 -
Remove the baking sheets from the oven. Add 1 cup raw cashews to the sheets, distributing them evenly among the chicken and vegetables. Return to the oven and roast for another 10-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
06 -
While the chicken finishes, heat the remaining cashew glaze in a small saucepan over medium heat, stirring until slightly thickened. Once cooked, transfer the Protein-Packed Sheet Pan Cashew Chicken to a serving platter, drizzle with thickened sauce, and garnish with 2 stalks sliced green onions and 1 tbsp toasted sesame seeds.
# Notes:
01 -
For crispier vegetables and perfectly cooked chicken, avoid overcrowding your baking sheets. If necessary, use a third sheet pan.
02 -
Feel free to customize your veggies! Bell peppers and broccoli are great, but snap peas, carrots, or zucchini also work well. Adjust cooking time as needed.
03 -
Adjust the spice level by increasing or decreasing the 1/2 tsp red pepper flakes. For a milder dish, omit them entirely.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Large mixing bowl
03 -
Small mixing bowl
04 -
Whisk
05 -
Cutting board
06 -
Sharp knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 640 kcal
Total Fat: 23 g
Total Carbohydrate: 43 g
Protein: 64 g