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Sheet Pan Cashew Chicken

Yields4 Servings

Ingredients
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
Sauce
 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
Directions
1

Preheat oven to 425 degrees.

2

Line a large baking sheet with parchment paper.

3

Add chicken, broccoli, bell pepper and cashews.

4

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.

5

Roast for 25 minutes, tossing halfway through.

6

Top chicken and veggies with remaining sauce, and toss.

7

Serve with rice of choice, and top with lime juice and cilantro. Enjoy!

Nutrition Facts

Servings 4