Description
A delightful and easy-to-make sheet pan dinner featuring tender chicken and crunchy cashews, perfect for a spring meal.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken, cashews, and mixed vegetables.
- In a separate bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and vegetables, tossing to coat evenly.
- Spread the mixture onto a sheet pan in a single layer.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your meal!
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Notes
- Feel free to substitute the vegetables with your favorites.
- For a spicier kick, add red pepper flakes to the sauce.
- This dish pairs well with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg