Description
A simple and flavorful sheet pan chicken recipe featuring tender chicken thighs roasted with colorful bell peppers, crunchy cashews, and a savory Asian-inspired marinade. Perfect for an easy weeknight dinner, this one-pan meal combines sweet, tangy, and umami flavors, garnished with green onions and sesame seeds.
Ingredients
Scale
Marinade and Chicken
- 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 Others
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup raw cashews
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sliced green onions and sesame seeds for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss to coat thoroughly. Let the chicken marinate for 10–15 minutes while you prepare the vegetables to enhance the flavor.
- Arrange Vegetables and Cashews: Spread the sliced red, yellow, and green bell peppers, along with the sliced red onion and raw cashews, evenly across the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper for balanced seasoning.
- Add the Chicken: Arrange the marinated chicken pieces evenly over the bed of vegetables and cashews to ensure even cooking and flavor distribution.
- Roast: Place the sheet pan in the preheated oven and roast for 25–30 minutes, tossing halfway through the cooking time. Cook until the chicken is fully cooked through and the vegetables are tender and slightly charred for a smoky flavor.
- Garnish and Serve: Once out of the oven, sprinkle sliced green onions and sesame seeds over the dish for freshness and texture. Serve hot over rice, cauliflower rice, or noodles if desired.
Notes
- Serve this dish over white or brown rice, cauliflower rice, or your favorite noodles for a complete meal.
- For a nut-free option, omit the cashews entirely or substitute with roasted peanuts if preferred.
- Using tamari makes this recipe gluten-free; otherwise, regular soy sauce contains gluten.
- Letting the chicken marinate longer (up to 30 minutes) can intensify the flavors, but avoid marinating too long to prevent the chicken from becoming too soft.
- Feel free to add other vegetables like snap peas or zucchini for variety.
Nutrition
- Serving Size: 1 portion
- 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
