Name: Sheet Pan Chicken and Peppers with Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired / American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 3 bell peppers (red, yellow, green), sliced; 1 small red onion, sliced (optional); 1 cup raw, unsalted cashews; 2 tbsp olive oil or avocado oil (divided); 1/4 cup soy sauce or tamari (for gluten-free); 2 tbsp honey or maple syrup; 1 tbsp rice vinegar or apple cider vinegar; 2 garlic cloves, minced; 1 tsp fresh ginger, grated (optional); Salt and pepper, to taste; 1/4 tsp crushed red pepper flakes (optional)

Why You’ll Love This Recipe

This recipe delivers big flavor with minimal effort. It’s a full meal on one pan, combining protein, veggies, and healthy fats. The chicken is juicy, the peppers are perfectly roasted, and the cashews add an irresistible crunch. The sauce ties everything together with a delicious blend of savory, sweet, and tangy notes. Plus, it’s easily customizable, great for meal prep, and naturally gluten-free when made with the right ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Red, yellow, and green bell peppers, sliced
Red onion, sliced (optional)
Raw cashews
Olive oil or avocado oil
Soy sauce or tamari (for gluten-free option)
Honey or maple syrup
Rice vinegar or apple cider vinegar
Garlic, minced
Fresh ginger, grated (optional)
Salt and pepper
Crushed red pepper flakes (optional, for heat)

Directions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
In a small bowl, whisk together soy sauce, honey, vinegar, garlic, ginger (if using), and a tablespoon of oil.
In a large bowl, toss the chicken pieces with half of the sauce. Let marinate for 10–15 minutes if time allows.
Spread chicken on one side of the baking sheet. Add sliced peppers and onions to the other side, drizzle with remaining oil, and season with salt and pepper.
Roast in the oven for 20 minutes.
Remove the pan, stir the vegetables, flip the chicken, and sprinkle cashews over the top.
Return to the oven for another 7–10 minutes, or until the chicken is cooked through and the cashews are toasted.
Drizzle remaining sauce over everything and serve hot. Garnish with green onions or sesame seeds if desired.

Servings and timing

This recipe serves 4. Prep time is about 15 minutes, with a total cook time of 30 minutes. It’s ready in approximately 45 minutes from start to finish.

Variations

Spicy Version: Add sriracha or extra red pepper flakes to the sauce.
Low-Carb Option: Serve over cauliflower rice or greens.
Add More Veggies: Broccoli, snap peas, or zucchini roast well with the peppers.
Vegan Version: Substitute chicken with tofu or chickpeas and use maple syrup instead of honey.
Teriyaki Style: Use a teriyaki sauce instead of the basic soy-honey mix for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1–2 minutes or in a 350°F (175°C) oven until warmed through. Cashews may soften after storing but will still add texture. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but reduce baking time. Add the chicken during the last 10–12 minutes to prevent drying out.

What kind of cashews should I use?

Raw, unsalted cashews work best since they roast during baking. Roasted cashews may burn if cooked too long.

Is this dish spicy?

Not by default. Add crushed red pepper flakes or sriracha if you want some heat.

Do I need to marinate the chicken?

It’s optional, but even 10–15 minutes helps infuse more flavor.

What can I serve this with?

Rice, quinoa, noodles, or a bed of greens are all excellent bases.

How do I keep the veggies from overcooking?

Cut them into uniform pieces and don’t overcrowd the pan. Stir halfway through roasting for even cooking.

Can I prep this in advance?

Yes! Chop everything and mix the sauce ahead. Store separately and assemble right before baking.

How can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce.

Will this work with frozen vegetables?

Fresh works best for roasting, but thawed frozen peppers can be used in a pinch—just pat them dry first.

Conclusion

Sheet pan chicken and peppers with cashews is a simple yet flavorful dish that’s packed with protein, colorful veggies, and satisfying crunch. With easy prep and endless customization options, it’s a go-to recipe for busy weeknights or meal prep days. Enjoy it fresh from the oven or save it for a healthy, tasty leftover lunch.