Sheet Pan Cashew Chicken Delight
A perfect weeknight dinner featuring tender chicken, roasted mixed vegetables, and a sweet-tangy soy-honey glaze, topped with crunchy cashews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup cashews
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easier cleanup if you like.
- Combine the cubed chicken, cashews, mixed vegetables, soy sauce, honey, olive oil, garlic powder, salt, and pepper in a large bowl. Toss everything until well coated.
- Spread the mixture evenly on a sheet pan in a single layer so pieces aren’t piled on top of each other.
- Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve over cooked rice or quinoa and enjoy your stress-free dinner!
Notes
Cut chicken into uniform 1-inch cubes for even cooking. Don’t overcrowd the pan for better caramelization. Store leftovers in an airtight container for up to 3-4 days.
Find it online: https://www.mealbreeze.com/sheet-pan-cashew-chicken-delight/