Description
A quick and savory sheet pan dinner of bite-sized chicken, crunchy cashews, and colorful mixed vegetables glazed in a simple honey-soy mix.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup cashews (raw or roasted)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment or a silicone mat.
- Cut chicken into 1-inch pieces and chop vegetables so all pieces are similar in size.
- Whisk together soy sauce, honey, olive oil, garlic powder, and ginger powder in a large bowl.
- Add the chicken, cashews, and mixed vegetables to the bowl. Toss until evenly coated.
- Spread the mixture in a single layer across the prepared sheet pan.
- Bake for 20–25 minutes, turning the pan once halfway through.
- Let the pan rest for a few minutes, then serve over cooked rice or quinoa.
Notes
For juicier results, swap chicken breast for boneless, skinless thighs. For BBQ flavors, use a sweet-smoky sauce instead of honey-soy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: sheet pan, cashew chicken, easy dinner