Sheet Pan Cashew Chicken
Chicken & Veggies
3 boneless, skinless chicken breasts, cut into 1/2-1 inch pieces
2 heaping cups broccoli florets
1 red bell pepper, diced
1 cup unsalted cashews
cilantro, lime wedges & rice of choice for serving
3 tbsp sriracha
2 tbsp coconut aminos (or GF soy sauce)
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp honey
2 garlic cloves, minced
1 inch knob of fresh ginger, peeled & minced
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper.
Add chicken, broccoli, bell pepper and cashews.
Mix together all of the sauce ingredients in a small bowl. Pour 3/4 of the sauce on the chicken and veggies, and toss to coat evenly.
Roast for 25 minutes, tossing halfway through.
Top chicken and veggies with remaining sauce, and toss.
Serve with rice of choice, and top with lime juice and cilantro. Enjoy!