Description
A quick and easy sheet pan dinner featuring chicken and mixed vegetables tossed in a sweet-savory sauce, topped with crunchy cashews.
Ingredients
- 1 lb chicken breast, cubed (can use thighs)
- 1 cup cashews (raw or roasted; reserve a few for garnish)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey (or maple syrup for vegan)
- 2 tablespoons olive oil (or canola oil)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger (or fresh grated ginger)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and place a rimmed baking sheet on the counter.
- In a large bowl, whisk together the soy sauce, honey, olive oil, garlic powder, and ginger. Season with salt and pepper.
- Add the cubed chicken to the bowl and toss until each piece is well coated in the sauce. Let it sit while you chop the vegetables.
- Spread the sauced chicken in a single layer on the prepared sheet pan, avoiding crowding.
- Scatter the mixed vegetables and cashews around the chicken and toss gently to coat.
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until chicken reaches 165°F (74°C) and vegetables are tender.
- Let the sheet rest for 2–3 minutes, then serve over rice or use in wraps.
Notes
For gluten-free, swap soy sauce for tamari. For nut-free, replace cashews with pumpkin seeds or crispy fried shallots. For vegetarian, swap chicken for firm tofu.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Asian