Description
This Sheet Pan Chicken and Peppers with Cashews is a flavorful and easy-to-make Asian-inspired dinner. Tender chicken thighs marinate in a savory-sweet sauce, then roast alongside vibrant bell peppers, red onion, and crunchy cashews for a wholesome one-pan meal that’s perfect for busy weeknights.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
Vegetables and Nuts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup raw cashews
Other Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Marinade: In a medium bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined.
- Marinate the Chicken: Add the bite-sized chicken thighs to the marinade bowl and toss well to coat all pieces evenly. Allow the chicken to marinate for 10 to 15 minutes while you prepare the vegetables.
- Arrange Vegetables and Cashews: Spread the sliced red, yellow, and green bell peppers, red onion, and raw cashews evenly across the prepared sheet pan. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat the vegetables and cashews.
- Add the Marinated Chicken: Place the marinated chicken pieces evenly over the vegetables on the sheet pan, ensuring they are in a single layer for even cooking.
- Roast the Sheet Pan: Roast the chicken and vegetables in the preheated oven for 25 to 30 minutes. Halfway through cooking, toss everything gently to ensure even browning and cooking.
- Check for Doneness: Confirm the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender with slight char marks.
- Garnish and Serve: Remove the sheet pan from the oven and sprinkle sliced green onions and sesame seeds on top. Serve immediately, optionally over rice, cauliflower rice, or noodles.
Notes
- Serve this dish over steamed rice, cauliflower rice, or your favorite noodles for a complete meal.
- You can substitute cashews with peanuts or omit the nuts entirely to accommodate nut allergies.
- Use tamari instead of soy sauce if you prefer a gluten-free option.
- For extra spice, add a pinch of red pepper flakes to the marinade.
- Make sure not to overcrowd the sheet pan to ensure proper roasting and caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
