If you haven’t made a recipe from my friend Jessica of How Sweet Eats, you are in for an absolute treat. Jessica is the queen of delicious comfort food recipes and super seasonal eats. I could literally scroll through her Instagram all day.
Her new cookbook, Everyday Dinners: Real-Life Recipes to Set Your Family Up for a Week of Success, is full of incredible dinner recipes to serve the whole family or meal prep for just one or two. It was almost impossible to pick a recipe from the book to share, but when I made this sheet pan cashew chicken I knew I found a winner.
Get a sneak peek of the book with this nourishing dinner recipe, and be sure to pick up a copy of Everyday Dinners here!
Everything you’ll need for this sheet pan cashew chicken
First of all, how gorgeous is this healthy cashew chicken recipe? I’m loving all of the beautiful veggies paired with super flavorful chicken. Plus, it’s truly just made on one sheet pan for super easy cleanup. Here’s everything you’ll need to make it:
- For the marinade: you’ll need some soy sauce (low sodium if you’d like), rice wine vinegar, regular or toasted sesame oil, garlic and fresh ginger.
- For the veggies: we’re roasting up red, orange & yellow bell peppers and a red onion.
- Chicken: you’ll dice up 2 boneless, skinless chicken breasts.
- Cashews: okay the cashews roast up right along with the chicken and turn out AMAZING!
- For topping: sprinkle on some fresh scallions or chives, plus toasted sesame seeds if you’d like.
Make it your own
- Try new veggies. This sheet pan cashew chicken would also be delicious with broccoli, brussels sprouts or even sweet potato.
- Make it vegetarian. Feel free to swap the chicken for cubed tofu or chickpeas.
- Add a kick of heat. If you like spice try adding 1/4 teaspoon of cayenne pepper to the marinade. YUM.
What to serve with this cashew chicken recipe
There are tons of delicious ways to serve up this easy sheet pan meal. Try it with:
- White or brown rice (my coconut rice would be perfect!)
- Quinoa
- Cauliflower rice for a grain free, paleo & low carb option
- Or even add it tortillas to make fajitas!
How to make sheet pan cashew chicken
- Make the sauce. Whisk together all of the sauce ingredients until they’re well combined.
- Bake the veggies. You’ll then add your chopped veggies to a baking sheet, toss with half of the sauce, and roast them for just 15 minutes.
- Prep your chicken. While the veggies are roasting, place your cubed chicken in a bowl and cover it with the rest of the sauce so that it gets nice and coated.
- Cook the chicken. Take the pan of veggies out of the oven, scoot them over and add the marinated chicken to the other half of the sheet pan. This is where you’ll add your cashews, too! Roast everything up.
- Toss & serve. When everything’s done cooking, toss it on the sheet pan and serve with your fav side and a sprinkle of scallions and sesame seeds if you’d like.
The perfect meal prep dinner
Looking to meal prep this easy sheet pan cashew chicken recipe? Here’s how:
- Make the sauce ahead of time and store it in an airtight container in the fridge.
- Chop up all of your veggies and chicken, and store them separately in containers in the fridge.
- Finally, cook your rice, quinoa, or anything you’re serving with the meal and store it in the fridge as well!
How to store leftovers
Add any leftover cashew chicken to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.
More one pan meals you’ll love
- One Pan Tandoori Chicken with Spiced Coconut Rice
- Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
- One Pan Ginger Chicken Meatballs with Peanut Sauce
- 30-Minute Sesame Chicken Green Bean Stir Fry
- One Pan Thai Coconut Yellow Curry Chicken & Rice
Get all of our amazing one pan meals here!
I hope you love this sheet pan cashew chicken recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. And remember to get your copy of Everyday Dinners to try more of Jessica’s delicious recipes!
Jessica's Sheet Pan Cashew Chicken
Ingredients
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil (or regular sesame oil is fine)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 red onion, chopped into large chunks
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw unsalted cashews
- Cooked brown or white rice, for serving
- Chopped fresh scallions or chives, for topping
- Toasted sesame seeds, for topping
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
- Place the bell peppers and onion on a baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
- After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews as well. Roast for 12 to 15 minutes, until the chicken is cooked through.
- Toss everything together on the sheet before servings. Serve over rice and sprinkle with scallions and sesame seeds.
Recipe Notes
- Make the sauce ahead of time and store it in the fridge.
- Chop the vegetables and the chicken and store separately in sealed containers in the fridge.
- Cook the rice the day before and store it in the fridge (if serving with rice).
Nutrition
Recipe by: How Sweet Eats | Photography by: Eat Love Eats
42 comments
Love the recipe! Thanks for poting! Also like the Fork! Its an old Victorian ‘Fiddle’design.
Super easy to make and came out delicious!
So happy you tried and enjoyed it, Emily! 🙂
I tried this tonight on a whim– turned out great! I think using raw cashews vs. already roasted was worth it, even though they’re hard to find. I might make the chicken pieces a little smaller and use less of it in general; I like a ratio of more veggies to the meat. Otherwise, taste and everything was delicious. Big hit for the family, even my toddler!
Happy to hear you enjoyed it, Mary! And good to know about the chicken piece size–totally fine to cut them smaller and use less! 🙂
This recipe is SO delicious and easy! The textures of everything were perfect, and the roasted cashews added the perfect amount of crunch. I was surprised that there was quite a bit of sauce left on the pan and it was the perfect amount to mix in with the rice. One bowl was super filling and delicious. Will definitely be making this again, and the leftovers were great!
I’m so glad to hear that, Cassie! Great that there was some extra sauce for the rice–yummyyyy 🙂
Made this for the whole family. Really tender chicken loved it! Added carrots and cauliflower to the peppers delicious
Yay! I’m so happy you guys loved it!
My husband raved about this one! This was super easy to make and I subbed out the soy sauce for coconut aminos. Really delicious and I never rate recipes.
Woohoooo! Thanks so much for the rating. Glad you guys loved it.
So yummy! We added red chili flakes on top for some spice and it was delish.
Great idea! So happy you enjoyed it 🙂
This was absolutely delicious! It will become a regular on our meal plan. I didn’t have rice wine vinegar, but I substituted apple cider vinegar and a little sugar and it turned out perfect!
Easy & delicious recipe!
This was SO simple and came together so fast. This is really tasty and perfect for a quick meal. Highly recommend if you need to whip something up.
Aw thanks, Molly! I’m so glad you loved it! Thanks for the review 🙂
I think my husband repeated “This is so good!” like 5 times while eating this.
Omg yessss! Love to hear that 🙂 Thanks for the review!
Quick a d easy dinner! Would make again!
So glad you loved it, Ashley!
Easy, healthy and delicious, with minimal clean up. That’s a home run in my kitchen!
Not that great and definitely not anything to write home about. I was hoping for a burst of flavor, especially after making the sauce from scratch. Honestly, I could’ve thrown together a stir fry faster/easier and it would’ve been just as good – if not better.
We made this tonight and loved it!! So delicious and easy! We will definitely be making this again!
Yay!! Such a great weeknight dinner 🙂
I didn’t find this to be very flavorful. It was just ok
Sorry to hear that! Did you think it needed more salt? Or were there flavors you would have liked to be more pronounced?
Do I take chicken out of marinade and cook or do I dump chicken and marinade on and cook
Sorry if that was unclear! You dump everything, including the marinade, onto the sheet pan 🙂
Is there anything I can use instead of peppers? My boys are not big fans.
So delicious and easy. I’ve made this recipe a few times now, and it’s consistently great!
So happy to hear that!
This looks great! But was wondering…does it really serve 4 with only 2 chicken breasts? Thanks!
Yes – assuming they are not small breasts. But good sized chicken breasts will easily serve 4. Enjoy!
Literally a go-to meal almost every week. As a mom of two under two, this is so easy to make when my house is in chaos at the end of the day. A plus side is my two year old will eat ALL of the veggies. This dish must be made with the coconut rice, it takes it to a whole other level!
I’m so glad to hear that!! Happy your kiddo loves it 🙂
So delicious! I make this at least twice a month I figured it was time to review it! Satisfies my whole family from my picky health conscious teen daughter (who has hers with cauliflower rice) to my more “meat and potatoes” husband (regular white jasmine rice). The last couple times I’ve subbed in a couple chopped zucchini’s for one of the peppers and wow is that good too! Thanks so much for this recipe!
WOO! This is seriously the best, so glad this recipe is a hit for the whole family, Kristin!
Maybe I’ve already rated this, IDK. But I haven’t made this recipe in at least a year. Just made it again today…. gosh, it is SO good. It turns out perfectly every time. I love how much of an immune boost it is, too. All the bright veggies + fresh ginger and garlic.
WOO! I am SO glad you’re loving this recipe and it turns out delicious for you every time ❤️
This recipe was great! Loved it… only question is how would you suggest increasing the volume of sauce. My husband just eats the chicken with rice and loves a ton of sauce so trying to adjust for him. Thanks!!
Hi Lauren – Glad you are both enjoying this recipe! You could totally double the sauce to have extra!