High Protein Easy Sheet Pan Cashew Chicken (Print Version)
High Protein Easy Sheet Pan Cashew Chicken delivers a flavorful, complete meal with minimal cleanup. Enjoy tender chicken, crisp veggies, and a savory cashew sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Protein Powerhouse
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 tbsp sesame oil
→ Vibrant Veggie Medley
03 -
1 large red bell pepper, cut into 1-inch pieces
04 -
1 large yellow bell pepper, cut into 1-inch pieces
05 -
1 head broccoli, cut into florets (about 3 cups)
06 -
Salt and pepper to taste
→ Sticky Cashew Glaze
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp honey
09 -
1 tbsp rice vinegar
10 -
1 tbsp fresh ginger, grated
11 -
2 cloves garlic, minced
12 -
1 tsp sriracha (optional)
13 -
1 tbsp cornstarch
14 -
1/4 cup water
15 -
1/2 cup raw cashews
→ Fresh Finishes
16 -
2 tbsp chopped green onions, for garnish
17 -
1 tsp sesame seeds, for garnish
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. This prepares your base for the delicious High Protein Easy Sheet Pan Cashew Chicken, ensuring even cooking and preventing sticking.
02 -
In a large bowl, combine 1 1/2 lbs boneless, skinless chicken breasts, 1 large red bell pepper, 1 large yellow bell pepper, and 1 head broccoli florets. Drizzle with 1 tbsp sesame oil, then season generously with salt and pepper to taste, tossing to coat.
03 -
In a separate small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp fresh grated ginger, 2 cloves minced garlic, and 1 tsp sriracha (optional). In a tiny bowl, mix 1 tbsp cornstarch with 1/4 cup water to create a smooth slurry.
04 -
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. Scatter 1/2 cup raw cashews over the mixture. Roast for 15 minutes, allowing the chicken to cook partially and vegetables to begin softening for your High Protein Easy Sheet Pan Cashew Chicken.
05 -
Remove the sheet pan from the oven. Pour the cornstarch slurry into the whisked glaze mixture and stir well. Drizzle this sticky cashew glaze evenly over the chicken, vegetables, and cashews. Toss gently to coat everything. Return to the oven and roast for another 10 minutes, or until chicken is cooked through and sauce is thickened.
06 -
Once cooked, remove the High Protein Easy Sheet Pan Cashew Chicken from the oven. Garnish generously with 2 tbsp chopped green onions and 1 tsp sesame seeds. Serve immediately over rice or noodles for a complete, satisfying meal.
# Notes:
01 -
For extra crispiness, ensure your sheet pan isn't overcrowded. If making a larger batch, use two sheet pans and rotate them halfway through cooking.
02 -
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a skillet.
03 -
Feel free to swap chicken breast for chicken thighs, or add other quick-cooking vegetables like snap peas or sliced carrots during the last 10 minutes of roasting.
04 -
Serve this delicious dish over brown rice, quinoa, or cauliflower rice for an even higher protein and fiber-rich meal.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Mixing bowls
03 -
Whisk
04 -
Measuring cups
05 -
Measuring spoons
06 -
Knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 15 g
Total Carbohydrate: 26 g
Protein: 59 g