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 Time: 10mins
Cook Time: 15mins
Total Time: 25mins
1tbsprice vinegar, Can sub apple cider vinegar.
1/4tspcrushed red pepper flakes, Use 1/2 tsp if you like spicier flavors. That's what I do!
Chicken & Veggies
1 1/2lbschicken breasts, skinless and boneless
12ozfresh broccoli florets
1red bell pepper, Can use any color bell pepper.
2tbspolive oil, extra virgin
salt & black pepper to taste
3/4cuproasted cashews, salted or unsalted
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.