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Sheet Pan Cashew Chicken Flavorful Weeknight Meal

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To make sheet pan cashew chicken, you need these key ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup unsalted roasted cashews - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 carrot, julienned - 2 tablespoons vegetable oil - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste Each ingredient plays a part in creating a tasty meal. The chicken thighs add flavor and tenderness. The cashews give a nice crunch. Broccoli, bell pepper, and carrot add color and nutrition. You can add some fun toppings to your dish. Here are a couple of great options: - Chopped green onions - Sesame seeds These garnishes give extra flavor and a pretty look. They make your meal feel special. If you need to swap ingredients, here are some ideas: - Chicken thighs: Use chicken breasts for a leaner option. - Broccoli: Try green beans or snap peas for a different veggie. - Hoisin sauce: Use teriyaki sauce if you want a sweeter taste. - Cashews: Almonds or peanuts can work too. These swaps can still give you a great meal. Experiment with what you have on hand. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps the chicken cook fast and keeps it juicy. Next, grab a large baking sheet and line it with parchment paper. This step makes cleanup easy and prevents sticking. In a mixing bowl, combine these ingredients: - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons vegetable oil - Salt and pepper to taste Whisk these together until they blend well. This marinade adds a rich flavor to the chicken. Now, take 1.5 lbs of boneless, skinless chicken thighs cut into bite-sized pieces. Add the chicken to the marinade. Toss it all together so the chicken is fully coated. Let it marinate for 15-20 minutes. This step makes the chicken tender and flavorful. Once the chicken is marinated, spread it evenly on the prepared baking sheet. Next, add 2 cups of broccoli florets, one sliced bell pepper, and one julienned carrot around the chicken. These veggies not only add color but also nutrition. Drizzle any leftover marinade over everything to ensure all ingredients soak up that tasty flavor. Place the sheet pan in the preheated oven. Bake for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). The veggies should be tender and a bit caramelized. Check on it halfway through to make sure it cooks evenly. In the last 5 minutes of baking, sprinkle 1 cup of unsalted roasted cashews over the top. This adds a nice crunch and enhances the flavor. When done, take it out of the oven and let it cool for a minute. Finally, garnish with chopped green onions and sesame seeds. This adds a fresh look and taste before serving. To keep chicken juicy, start with thighs. They have more fat than breasts. They stay moist during cooking. Marinate your chicken for at least 15 minutes. This adds flavor and moisture. Use a mix of soy sauce, hoisin sauce, and honey. This helps keep chicken tender. Bake at 425°F (220°C) for just 20-25 minutes. Check the internal temp. It should reach 165°F (74°C). Overcooking makes chicken dry. You want vibrant and crisp veggies. Broccoli, bell peppers, and carrots work great. They cook well and add color. You can also try snap peas or zucchini. Cut them into similar sizes for even cooking. Toss them in the same marinade. This way, they soak up the flavors. Place them around the chicken on the pan. They will caramelize nicely, adding sweetness. Want to save time? You can prep this dish ahead. Marinate the chicken the night before. Store it in the fridge with the veggies. When you are ready, just spread everything on the pan. This cuts down on busy weeknight stress. You can also freeze the marinated chicken. Just thaw it in the fridge overnight. Then, bake it fresh when you need a quick meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 20 minutes to ensure it absorbs all the delicious flavors from the marinade. Use Fresh Vegetables: Fresh broccoli, bell peppers, and carrots will provide the best textures and flavors, making the dish more vibrant and appealing. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas, zucchini, or asparagus based on your preference or seasonal availability. {{image_2}} You can easily switch the chicken for other proteins. Tofu works great if you want a plant-based option. Choose extra-firm tofu, press it to remove excess water, then cut it into cubes. Shrimp is another tasty choice. Use peeled and deveined shrimp for quick cooking. Adjust the cooking time to about 15 minutes for shrimp and tofu. This keeps everything tender and juicy while still flavorful. Feel free to mix in your favorite veggies. Snap peas, zucchini, or even baby corn will add great color. Just cut them to a similar size so they cook evenly. You can also add mushrooms for an earthy taste. Experimenting with different veggies can make this dish your own. The more colorful your sheet pan, the more fun it looks! Want to kick up the flavor? Add spices like red pepper flakes for heat or smoked paprika for depth. You can also swap hoisin sauce with teriyaki for a sweet twist. If you like it tangy, try adding a splash of rice vinegar. Each little change can give your meal a new vibe. Play around until you find your perfect blend! After enjoying your Sheet Pan Cashew Chicken, let it cool down. Place leftovers in an airtight container. This helps keep the meal fresh. You can store it in the fridge for up to 3 days. If you plan to eat it later, you can freeze it. To reheat, take the chicken and veggies out of the fridge. You can use a microwave or an oven. For a microwave, heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If using an oven, preheat it to 350°F (175°C). Bake for about 10-15 minutes until hot. This keeps the flavors intact. For freezing, make sure the dish cools completely. Use freezer-safe bags or containers. Squeeze out as much air as possible. Label the bags with the date. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. This way, you’ll enjoy a tasty meal anytime! Yes, you can use chicken breasts. They will cook faster than thighs. Remember to cut them into bite-sized pieces. Check for doneness at 20 minutes. Make sure the chicken reaches 165°F. If you use shrimp, cook for 10-15 minutes. Shrimp cooks quickly. For tofu, try 25-30 minutes. Ensure it is golden brown. Always check the internal temperature for safety. This recipe can be gluten-free. Use gluten-free soy sauce instead of regular. Check labels on hoisin sauce for hidden gluten. With these swaps, enjoy a safe and tasty meal. Serve it with rice or quinoa for a filling meal. You can add a simple salad for freshness. Steamed dumplings also pair well. These sides enhance the flavors and textures of the dish. This blog post covered the key steps to make Sheet Pan Cashew Chicken. We discussed main ingredients, optional garnishes, and ingredient substitutions for varied tastes. After explaining step-by-step instructions, we shared tips to keep your chicken juicy and how to prep veggies. We even explored variations with different proteins and spices. Finally, I provided storage tips for easy meal prep. Now you can enjoy a delicious meal with less hassle. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a quick, delicious dinner? You’ll love my Sheet Pan Cashew Chicken! This dish combines tender chicken and crunchy vegetables, all baked in one pan. It’s packed with flavor and easy to make. Perfect for busy weeknights! Follow my simple steps to create a meal your family will crave. Let’s dive into the tasty details!

Why I Love This Recipe

  1. Quick and Easy: This sheet pan meal comes together in just 45 minutes, making it perfect for busy weeknights.
  2. Flavorful Marinade: The combination of soy sauce, hoisin, and honey creates a deliciously tangy and sweet glaze that enhances the chicken perfectly.
  3. Healthy Ingredients: With plenty of colorful vegetables and lean chicken, this recipe is a nutritious choice for the whole family.
  4. One Pan Wonder: Cooking everything on a single sheet pan means less cleanup, allowing you to enjoy your meal without the hassle of multiple dishes.

Ingredients

Main Ingredients for Sheet Pan Cashew Chicken

To make sheet pan cashew chicken, you need these key ingredients:

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

– 1 cup unsalted roasted cashews

– 2 cups broccoli florets

– 1 bell pepper (red or yellow), sliced

– 1 carrot, julienned

– 2 tablespoons vegetable oil

– 2 tablespoons soy sauce

– 1 tablespoon hoisin sauce

– 1 tablespoon honey

– 2 cloves garlic, minced

– 1 teaspoon fresh ginger, grated

– Salt and pepper to taste

Each ingredient plays a part in creating a tasty meal. The chicken thighs add flavor and tenderness. The cashews give a nice crunch. Broccoli, bell pepper, and carrot add color and nutrition.

Optional Garnishes

You can add some fun toppings to your dish. Here are a couple of great options:

– Chopped green onions

– Sesame seeds

These garnishes give extra flavor and a pretty look. They make your meal feel special.

Ingredient Substitutions

If you need to swap ingredients, here are some ideas:

– Chicken thighs: Use chicken breasts for a leaner option.

– Broccoli: Try green beans or snap peas for a different veggie.

– Hoisin sauce: Use teriyaki sauce if you want a sweeter taste.

– Cashews: Almonds or peanuts can work too.

These swaps can still give you a great meal. Experiment with what you have on hand.

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

First, set your oven to 425°F (220°C). This high heat helps the chicken cook fast and keeps it juicy. Next, grab a large baking sheet and line it with parchment paper. This step makes cleanup easy and prevents sticking.

Making the Marinade

In a mixing bowl, combine these ingredients:

– 2 tablespoons soy sauce

– 1 tablespoon hoisin sauce

– 1 tablespoon honey

– 2 cloves garlic, minced

– 1 teaspoon fresh ginger, grated

– 2 tablespoons vegetable oil

– Salt and pepper to taste

Whisk these together until they blend well. This marinade adds a rich flavor to the chicken.

Marinating the Chicken

Now, take 1.5 lbs of boneless, skinless chicken thighs cut into bite-sized pieces. Add the chicken to the marinade. Toss it all together so the chicken is fully coated. Let it marinate for 15-20 minutes. This step makes the chicken tender and flavorful.

Assembling the Sheet Pan

Once the chicken is marinated, spread it evenly on the prepared baking sheet. Next, add 2 cups of broccoli florets, one sliced bell pepper, and one julienned carrot around the chicken. These veggies not only add color but also nutrition. Drizzle any leftover marinade over everything to ensure all ingredients soak up that tasty flavor.

Baking Instructions

Place the sheet pan in the preheated oven. Bake for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). The veggies should be tender and a bit caramelized. Check on it halfway through to make sure it cooks evenly.

Final Touches

In the last 5 minutes of baking, sprinkle 1 cup of unsalted roasted cashews over the top. This adds a nice crunch and enhances the flavor. When done, take it out of the oven and let it cool for a minute. Finally, garnish with chopped green onions and sesame seeds. This adds a fresh look and taste before serving.

Tips & Tricks

How to Avoid Dry Chicken

To keep chicken juicy, start with thighs. They have more fat than breasts. They stay moist during cooking. Marinate your chicken for at least 15 minutes. This adds flavor and moisture. Use a mix of soy sauce, hoisin sauce, and honey. This helps keep chicken tender. Bake at 425°F (220°C) for just 20-25 minutes. Check the internal temp. It should reach 165°F (74°C). Overcooking makes chicken dry.

Best Vegetables for Sheet Pan Cooking

You want vibrant and crisp veggies. Broccoli, bell peppers, and carrots work great. They cook well and add color. You can also try snap peas or zucchini. Cut them into similar sizes for even cooking. Toss them in the same marinade. This way, they soak up the flavors. Place them around the chicken on the pan. They will caramelize nicely, adding sweetness.

Making it Ahead of Time

Want to save time? You can prep this dish ahead. Marinate the chicken the night before. Store it in the fridge with the veggies. When you are ready, just spread everything on the pan. This cuts down on busy weeknight stress. You can also freeze the marinated chicken. Just thaw it in the fridge overnight. Then, bake it fresh when you need a quick meal.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate for at least 20 minutes to ensure it absorbs all the delicious flavors from the marinade.
  2. Use Fresh Vegetables: Fresh broccoli, bell peppers, and carrots will provide the best textures and flavors, making the dish more vibrant and appealing.
  3. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  4. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas, zucchini, or asparagus based on your preference or seasonal availability.

Variations

Protein Alternatives (Chicken, Tofu, Shrimp)

You can easily switch the chicken for other proteins. Tofu works great if you want a plant-based option. Choose extra-firm tofu, press it to remove excess water, then cut it into cubes. Shrimp is another tasty choice. Use peeled and deveined shrimp for quick cooking. Adjust the cooking time to about 15 minutes for shrimp and tofu. This keeps everything tender and juicy while still flavorful.

Veggie Mix-Ins

Feel free to mix in your favorite veggies. Snap peas, zucchini, or even baby corn will add great color. Just cut them to a similar size so they cook evenly. You can also add mushrooms for an earthy taste. Experimenting with different veggies can make this dish your own. The more colorful your sheet pan, the more fun it looks!

Flavor Enhancements (Spices and Sauces)

Want to kick up the flavor? Add spices like red pepper flakes for heat or smoked paprika for depth. You can also swap hoisin sauce with teriyaki for a sweet twist. If you like it tangy, try adding a splash of rice vinegar. Each little change can give your meal a new vibe. Play around until you find your perfect blend!

Storage Info

Best Practices for Storing Leftovers

After enjoying your Sheet Pan Cashew Chicken, let it cool down. Place leftovers in an airtight container. This helps keep the meal fresh. You can store it in the fridge for up to 3 days. If you plan to eat it later, you can freeze it.

Reheating Instructions

To reheat, take the chicken and veggies out of the fridge. You can use a microwave or an oven. For a microwave, heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If using an oven, preheat it to 350°F (175°C). Bake for about 10-15 minutes until hot. This keeps the flavors intact.

Freezing for Future Meals

For freezing, make sure the dish cools completely. Use freezer-safe bags or containers. Squeeze out as much air as possible. Label the bags with the date. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. This way, you’ll enjoy a tasty meal anytime!

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. They will cook faster than thighs. Remember to cut them into bite-sized pieces. Check for doneness at 20 minutes. Make sure the chicken reaches 165°F.

How do I adjust cooking time for other proteins?

If you use shrimp, cook for 10-15 minutes. Shrimp cooks quickly. For tofu, try 25-30 minutes. Ensure it is golden brown. Always check the internal temperature for safety.

Is this recipe gluten-free?

This recipe can be gluten-free. Use gluten-free soy sauce instead of regular. Check labels on hoisin sauce for hidden gluten. With these swaps, enjoy a safe and tasty meal.

What can I serve with Sheet Pan Cashew Chicken?

Serve it with rice or quinoa for a filling meal. You can add a simple salad for freshness. Steamed dumplings also pair well. These sides enhance the flavors and textures of the dish.

This blog post covered the key steps to make Sheet Pan Cashew Chicken. We discussed main ingredients, optional garnishes, and ingredient substitutions for varied tastes. After explaining step-by-step instructions, we shared tips to keep your chicken juicy and how to prep veggies. We even explored variations with different proteins and spices. Finally, I provided storage tips for easy meal prep.

Now you can enjoy a delicious meal with less hassle. Happy cookin

To make sheet pan cashew chicken, you need these key ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup unsalted roasted cashews - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 carrot, julienned - 2 tablespoons vegetable oil - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste Each ingredient plays a part in creating a tasty meal. The chicken thighs add flavor and tenderness. The cashews give a nice crunch. Broccoli, bell pepper, and carrot add color and nutrition. You can add some fun toppings to your dish. Here are a couple of great options: - Chopped green onions - Sesame seeds These garnishes give extra flavor and a pretty look. They make your meal feel special. If you need to swap ingredients, here are some ideas: - Chicken thighs: Use chicken breasts for a leaner option. - Broccoli: Try green beans or snap peas for a different veggie. - Hoisin sauce: Use teriyaki sauce if you want a sweeter taste. - Cashews: Almonds or peanuts can work too. These swaps can still give you a great meal. Experiment with what you have on hand. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps the chicken cook fast and keeps it juicy. Next, grab a large baking sheet and line it with parchment paper. This step makes cleanup easy and prevents sticking. In a mixing bowl, combine these ingredients: - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons vegetable oil - Salt and pepper to taste Whisk these together until they blend well. This marinade adds a rich flavor to the chicken. Now, take 1.5 lbs of boneless, skinless chicken thighs cut into bite-sized pieces. Add the chicken to the marinade. Toss it all together so the chicken is fully coated. Let it marinate for 15-20 minutes. This step makes the chicken tender and flavorful. Once the chicken is marinated, spread it evenly on the prepared baking sheet. Next, add 2 cups of broccoli florets, one sliced bell pepper, and one julienned carrot around the chicken. These veggies not only add color but also nutrition. Drizzle any leftover marinade over everything to ensure all ingredients soak up that tasty flavor. Place the sheet pan in the preheated oven. Bake for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). The veggies should be tender and a bit caramelized. Check on it halfway through to make sure it cooks evenly. In the last 5 minutes of baking, sprinkle 1 cup of unsalted roasted cashews over the top. This adds a nice crunch and enhances the flavor. When done, take it out of the oven and let it cool for a minute. Finally, garnish with chopped green onions and sesame seeds. This adds a fresh look and taste before serving. To keep chicken juicy, start with thighs. They have more fat than breasts. They stay moist during cooking. Marinate your chicken for at least 15 minutes. This adds flavor and moisture. Use a mix of soy sauce, hoisin sauce, and honey. This helps keep chicken tender. Bake at 425°F (220°C) for just 20-25 minutes. Check the internal temp. It should reach 165°F (74°C). Overcooking makes chicken dry. You want vibrant and crisp veggies. Broccoli, bell peppers, and carrots work great. They cook well and add color. You can also try snap peas or zucchini. Cut them into similar sizes for even cooking. Toss them in the same marinade. This way, they soak up the flavors. Place them around the chicken on the pan. They will caramelize nicely, adding sweetness. Want to save time? You can prep this dish ahead. Marinate the chicken the night before. Store it in the fridge with the veggies. When you are ready, just spread everything on the pan. This cuts down on busy weeknight stress. You can also freeze the marinated chicken. Just thaw it in the fridge overnight. Then, bake it fresh when you need a quick meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 20 minutes to ensure it absorbs all the delicious flavors from the marinade. Use Fresh Vegetables: Fresh broccoli, bell peppers, and carrots will provide the best textures and flavors, making the dish more vibrant and appealing. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas, zucchini, or asparagus based on your preference or seasonal availability. {{image_2}} You can easily switch the chicken for other proteins. Tofu works great if you want a plant-based option. Choose extra-firm tofu, press it to remove excess water, then cut it into cubes. Shrimp is another tasty choice. Use peeled and deveined shrimp for quick cooking. Adjust the cooking time to about 15 minutes for shrimp and tofu. This keeps everything tender and juicy while still flavorful. Feel free to mix in your favorite veggies. Snap peas, zucchini, or even baby corn will add great color. Just cut them to a similar size so they cook evenly. You can also add mushrooms for an earthy taste. Experimenting with different veggies can make this dish your own. The more colorful your sheet pan, the more fun it looks! Want to kick up the flavor? Add spices like red pepper flakes for heat or smoked paprika for depth. You can also swap hoisin sauce with teriyaki for a sweet twist. If you like it tangy, try adding a splash of rice vinegar. Each little change can give your meal a new vibe. Play around until you find your perfect blend! After enjoying your Sheet Pan Cashew Chicken, let it cool down. Place leftovers in an airtight container. This helps keep the meal fresh. You can store it in the fridge for up to 3 days. If you plan to eat it later, you can freeze it. To reheat, take the chicken and veggies out of the fridge. You can use a microwave or an oven. For a microwave, heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If using an oven, preheat it to 350°F (175°C). Bake for about 10-15 minutes until hot. This keeps the flavors intact. For freezing, make sure the dish cools completely. Use freezer-safe bags or containers. Squeeze out as much air as possible. Label the bags with the date. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. This way, you’ll enjoy a tasty meal anytime! Yes, you can use chicken breasts. They will cook faster than thighs. Remember to cut them into bite-sized pieces. Check for doneness at 20 minutes. Make sure the chicken reaches 165°F. If you use shrimp, cook for 10-15 minutes. Shrimp cooks quickly. For tofu, try 25-30 minutes. Ensure it is golden brown. Always check the internal temperature for safety. This recipe can be gluten-free. Use gluten-free soy sauce instead of regular. Check labels on hoisin sauce for hidden gluten. With these swaps, enjoy a safe and tasty meal. Serve it with rice or quinoa for a filling meal. You can add a simple salad for freshness. Steamed dumplings also pair well. These sides enhance the flavors and textures of the dish. This blog post covered the key steps to make Sheet Pan Cashew Chicken. We discussed main ingredients, optional garnishes, and ingredient substitutions for varied tastes. After explaining step-by-step instructions, we shared tips to keep your chicken juicy and how to prep veggies. We even explored variations with different proteins and spices. Finally, I provided storage tips for easy meal prep. Now you can enjoy a delicious meal with less hassle. Happy cooking!

Sheet Pan Cashew Chicken

A delicious and easy one-pan meal featuring marinated chicken, colorful vegetables, and crunchy cashews.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup unsalted roasted cashews
  • 2 cups broccoli florets
  • 1 whole bell pepper (red or yellow), sliced
  • 1 whole carrot, julienned
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • to taste Salt and pepper
  • to garnish Chopped green onions and sesame seeds

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
  • In a mixing bowl, combine the soy sauce, hoisin sauce, honey, minced garlic, grated ginger, vegetable oil, salt, and pepper. Whisk until well blended to create the marinade.
  • Add the chicken pieces to the marinade, tossing to coat thoroughly. Let it marinate for about 15-20 minutes while you prepare the vegetables.
  • Spread the marinated chicken evenly on the prepared baking sheet.
  • Scatter the broccoli florets, sliced bell pepper, and julienned carrot around the chicken on the sheet pan.
  • Drizzle any remaining marinade over the vegetables and chicken, ensuring everything is well coated.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized.
  • In the last 5 minutes of baking, sprinkle the unsalted cashews over the chicken and vegetables, allowing them to toast slightly.
  • Remove from the oven, let it cool for a minute, then garnish with chopped green onions and sesame seeds before serving.

Notes

Feel free to add other vegetables based on your preference.
Keyword cashew, chicken, easy dinner, sheet pan

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