Sheet Pan Cashew Chicken & Peppers
Sheet Pan Cashew Chicken & Peppers is a vibrant, one-pan meal bursting with flavor. Juicy chicken meets colorful bell peppers and crunchy cashews, all enveloped in a sweet and savory glaze. This quick and easy dish makes for a delightful dinner option perfect for busy weeknights, allowing you to enjoy bold flavors without the fuss of extensive cleanup. Ready in under an hour, it’s bound to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup toasted cashews
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp sesame oil
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a large baking sheet with nonstick cooking spray.
- Cut the chicken into bite-sized pieces and slice the bell peppers.
- In a small bowl, whisk together the soy sauce, honey, garlic, and sesame oil until well combined.
- Toss the chicken and bell peppers with half of the sauce in a large bowl. Spread on the prepared baking sheet.
- Bake for 25-30 minutes until the chicken is golden brown and cooked through; broil for an additional two minutes for extra crispiness.
- In the last five minutes of baking, sprinkle toasted cashews on top.
- Drizzle remaining sauce over the dish before serving.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Swap cashews for peanuts or add pineapple for a tropical twist. For extra heat, incorporate chili flakes or sriracha. Experiment with different vegetables like broccoli or snap peas for variety.