We’ve been cooking up recipes for a while now, and if there’s one thing that we come back to time and time again, in everyday life and in recipe creating, it’s the sheet pan dinners.
There’s just something magical about tossing everything on one pan, combining ingredients and flavors, baking together for a meal that is so incredibly easy, yet immediately impressive. While you most definitely “cut corners” when creating sheet pan dinners, you never ever cut down on taste and appeal with these dishes.
Making a cashew chicken & veggie dinner that’s cheaper and takes less time to make than placing a call for takeout. It was well received by our taste-testers as well.
Serve this dish up with some simple rice or quinoa, or enjoy all on its own. It’s hearty and filling! Grab some meal containers and this one-pan dinner will create 4 lunches, too!
1/2 cup water
2 tbsp cornstarch
6 tbsp soy sauce (we used gluten free tamari)
2 tbsp hoisin sauce
2 tbsp honey
2 tbsp minced garlic
1/2 tsp ginger paste (can substitute for powdered or fresh)
2 large boneless skinless chicken breasts, cubed
4 cups broccoli florets (we used a frozen variety, thawed)
2 red peppers, diced in bite sized pieces
2 cup roasted cashews, unsalted
Salt & pepper, to taste
Small microwave-safe mixing bowl
Preheat oven to 400 degrees Fahrenheit.
In a small microwave safe mixing bowl, mix together water & cornstarch. Next add in soy sauce, hoison sauce, honey, garlic, and ginger. Mix, then microwave in 30 second intervals until thickened (1-1 1/2 minutes depending on your own microwave). Set aside.
Place your diced chicken breast onto your sheet pan, and sprinkle with salt & pepper. Toss the chicken lightly to coat, then spread out.
Next add your broccoli (thawed, if frozen), red pepper, and cashews onto your sheet pan, and drizzle with MOST OF the sauce, reserving some for later.
Bake for 20 minutes or until chicken is fully cooked.
Drizzle the remaining sauce, and serve alongside rice or quinoa - or just on it's own!
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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