Easy Sheet Pan Cashew Chicken

5 from 27 votes

Easy Sheet Pan Cashew Chicken

Serve up this easy Sheet Pan Cashew Chicken on any busy weeknight for a really delicious and good for you dinner! Chicken, cashews, broccoli, red pepper, and the tastiest 4-ingredient sauce ever. What's not to love?!

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: Dairy Free, Gluten Free, Holiday Baking, Paleo, Sheet Pan, Whole30

Keyword: cashews, chicken, quick, sheet pan

Servings: people

Author: Christina

Ingredients

Sauce

½ cup coconut aminos or soy sauce
1 tablespoon rice vinegar Can sub apple cider vinegar.
1 tablespoon garlic minced
¼ teaspoon crushed red pepper flakes Use 1/2 tsp if you like spicier flavors. That's what I do!

Chicken & Veggies

1½ pounds chicken breasts skinless and boneless
12 ounces fresh broccoli florets
1 red bell pepper Can use any color bell pepper.
2 tablespoons olive oil extra virgin
salt and black pepper to taste
¾ cup roasted cashews salted or unsalted

Instructions

Preheat oven to 425 degrees.
Combine all sauce ingredients in a bowl and whisk together. Set aside.
Dice chicken into cubes. Spread them in a single layer on one side of your baking sheet.
Add broccoli florets to baking sheet in a single layer beside your chicken. Cut any large florets in half or thirds.
Slice red pepper into strips. Spread in a single layer on baking sheet beside the broccoli.
Salt & pepper everything. Drizzle olive oil over broccoli and red pepper. Drizzle half of your sauce over the chicken. (Save the other half for later.) Bake for 10 minutes.
Remove from the oven and separate the chicken if it's sticking together. Make room for the cashews and add to pan. Place back in the oven and bake for 5 additional minutes.
Remove from the oven and make sure your chicken is cooked through. Chicken should have no pink in the middle.
Serve over cauliflower rice, zoodles, spaghetti squash, or traditional rice for a a complete meal! Drizzle remaining sauce over everything just before serving.

Nutrition