Sheet Pan Cashew Chicken Dinner

#antiinflammatory #autoimmunediet #chicken #dinner #glutenfree #onepandinner Sep 10, 2022

This is a great easy weeknight dinner that takes about 15 minutes to prep. 

It is anti-inflammatory and can be used if you have Autoimmune conditions by swapping out the peppers for zucchini and broccoli and omitting the cashews.

Ingredients

½ cup coconut aminos

4 tablespoons raw honey

2 tablespoons rice wine vinegar

3 garlic cloves, minced, about 3 tsp 

2 teaspoons freshly grated ginger or 1/2 tsp ground ginger

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 red onion, chopped

8 oz snap peas

3 boneless, skinless chicken breasts, cut into 1-inch pieces-my chicken equaled 1.78 pounds

1 cup raw unsalted cashews

Cooked brown or jasmine rice, for serving-I used Carolina Jasmine rice, its already cooked so all I had to do was heat it up.

Directions

1. Preheat the oven to 425°F.

2. In a bowl, whisk together the coconut aminos, honey, vinegar, garlic and ginger.

3. Place the veggies 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.

4. 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 until the chicken is cooked through, 12 to 15 minutes,

5. Toss everything together on the sheet before serving. Serve over rice (optional: sprinkle with scallions and sesame seeds.)

NOTE: Leftovers are wonderful and stay great in the fridge for 2 to 3 days. To meal prep this dish in 10 minutes, make the sauce ahead of time and store it in the fridge, and chop the vegetables and the chicken and store separately in sealed containers in the fridge.

 

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