Gluten-Free Sheet Pan Cashew Chicken For Spring Dinner
A delicious and easy gluten-free sheet pan recipe featuring cashew chicken, perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cashews
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken, cashews, broccoli, bell pepper, and snap peas.
- In a separate bowl, whisk together the gluten-free soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper.
- Pour the sauce over the chicken and vegetables, and toss to coat evenly.
- Spread the mixture in a single layer on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your meal!
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Notes
- Feel free to substitute any vegetables you have on hand.
- For extra flavor, add some crushed red pepper flakes.
- This dish can be served over rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg