One-Pan Comfort: Sheet Pan Chicken with Cashews and Veggies

why make this recipe

Sheet Pan Chicken with Cashews and Veggies is a quick and easy meal that brings together delicious flavors and healthy ingredients. It’s perfect for busy weeknights and requires minimal cleanup. By cooking everything on one sheet pan, you save time and effort without sacrificing taste. Plus, this dish is colorful and nutritious, making it a great choice for the whole family.

how to make Sheet Pan Chicken with Cashews and Veggies

Ingredients :

• 2 chicken breasts, cut into bite-sized pieces
• 1 cup cashews
• 2 cups mixed vegetables (broccoli, bell peppers, carrots)
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine chicken pieces, cashews, and mixed vegetables.
3. In a separate bowl, whisk together honey, soy sauce, olive oil, salt, and pepper.
4. Pour the sauce over the chicken and veggies and toss to coat them well.
5. Spread the mixture evenly on a sheet pan.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
7. Serve over cooked rice or quinoa.

how to serve Sheet Pan Chicken with Cashews and Veggies

To serve Sheet Pan Chicken with Cashews and Veggies, simply spoon the chicken, cashews, and veggies over a bed of cooked rice or quinoa. This adds a nice base to soak up the delicious sauce. You can garnish with additional cashews or sesame seeds for extra flavor and crunch.

how to store Sheet Pan Chicken with Cashews and Veggies

If you have leftovers, let the dish cool down to room temperature. Then, put it in an airtight container and store it in the refrigerator. It will last for about 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat it in the oven or microwave.

tips to make Sheet Pan Chicken with Cashews and Veggies

• To save time, you can prepare the ingredients ahead of time. Cut the chicken and veggies and mix the sauce a day before cooking.
• Feel free to use any vegetables you have on hand. Zucchini, snap peas, or mushrooms work well too.
• To make it spicier, you can add red pepper flakes or a dash of hot sauce to the sauce mixture.

variation

You can easily turn this recipe into a stir-fry by cooking the chicken and veggies in a skillet instead of baking. Just stir-fry them over medium heat until everything is cooked and well combined.

FAQs

1. Can I use frozen vegetables?
Yes, frozen vegetables can be used in this recipe. Just toss them in straight from the freezer. Make sure to bake a little longer to ensure they are heated through.

2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce option.

3. Can I prep this dish in advance?
Absolutely! You can cut the chicken and vegetables a day before and store them in the fridge. Just mix with the sauce right before baking.

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