Description
Tender chicken, colorful bell peppers, and crunchy cashews roasted together on a single sheet pan for a fast, flavorful dinner with minimal cleanup.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium red onion, diced
- 1 cup unsalted raw cashews
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and freshly ground black pepper, to taste
- Fresh cilantro for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
3. Add chicken pieces to the bowl and toss to coat. Marinate for at least 15 minutes (or up to 4 hours refrigerated).
4. Arrange marinated chicken evenly on the prepared sheet pan. Scatter bell peppers and red onion around the chicken. Drizzle any remaining marinade over vegetables. Season with salt and pepper.
5. Bake for 20 minutes.
6. Remove pan from oven, gently stir contents, and sprinkle cashews over everything.
7. Return to oven and bake for another 10–15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
8. Let rest for 5 minutes, then sprinkle with fresh cilantro if desired. Serve warm.
Notes
For extra flavor, marinate the chicken longer (up to 4 hours).
To prevent soggy veggies, avoid overcrowding the pan.
Store leftovers in the fridge up to 3 days or freeze up to 3 months.
Reheat gently in a skillet to maintain cashew crunch.
To make spicier, add red pepper flakes or sliced jalapeños.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg