Healthy Cashew Chicken Sheet Pan Dinner

When I think of busy weeknights, the last thing I want is to compromise on flavor or nutrition. That’s where my go-to dish comes in: Healthy Cashew Chicken Sheet Pan Dinner. It’s a hassle-free meal that not only pleases my family but also makes cleanup a breeze. Picture this: I’m prepping the meal while the kids play in the living room, and the aroma of roasted spices fills the air. The combination of crunchy cauliflower, juicy chicken, and rich cashews brings my family around the table, eager to dig in.

This dish truly embodies the idea of comfort food with a healthy twist. One evening, after a long day, I was exhausted and thought about ordering takeout, but I remembered how easy it was to whip up this vibrant sheet pan dinner. Just a few simple ingredients come together to create a colorful and satisfying meal. Each bite is a delightful mix of textures, from the crispy chicken coated in cashews to the tender roasted veggies. If you’re looking for a dish that’s not only nutritious but also family-friendly, then Healthy Cashew Chicken Sheet Pan Dinner is exactly what you need.

Recipe Ingredients for Healthy Cashew Chicken Sheet Pan Dinner

For this Healthy Cashew Chicken Sheet Pan Dinner, I’ve carefully selected ingredients that not only work harmoniously together but also contribute to a nutritious meal. The key players include tender chicken, crunchy cauliflower, and flavorful cashews. Together, they create a satisfying and wholesome dinner that’s as delicious as it is easy to prepare.

• 4 cups cauliflower cut into florets – A low-carb vegetable that adds bulk and nutrition.
• 2 large tomatoes quartered – Adds juiciness and a burst of flavor.
• 1 medium red onion roughly chopped – Provides sweetness and depth to the dish.
• 2 tablespoons coconut oil melted – A healthy fat to roast the veggies.
• 1 tablespoon + 1/2 teaspoon yellow curry powder divided – Adds aromatic spice and warmth.
• 2/3 cup roasted cashews salted – Crunchy and rich in flavor.
• Sea salt and freshly ground black pepper to taste – Essential for seasoning.
• 1 pound boneless skinless chicken breast – The star of the dish, packed with protein.
• 1 large egg white – Helps the cashews adhere to the chicken.
• 2 cups cucumber thinly sliced and halved – A refreshing side to balance the richness.
• Fresh mint chopped, for garnish – Adds a fresh touch.
• Fresh cilantro chopped, for garnish – Complements the dish beautifully.

Making This Healthy Cashew Chicken Sheet Pan Dinner

When it comes to preparing the Healthy Cashew Chicken Sheet Pan Dinner, the process is straightforward and enjoyable. You’ll be amazed at how quickly this dish comes together. Let’s dive into the steps!

1. Preheat your oven to 425 degrees Fahrenheit. This temperature is perfect for roasting vegetables and ensuring the chicken gets crispy.

2. Take a large bowl and add the cauliflower florets, tomatoes, and red onion. Drizzle with coconut oil and sprinkle with 1 1/2 teaspoons of yellow curry powder. Mix well until everything is coated evenly. The curry powder adds a rich flavor to the veggies.

3. Spread the vegetable mixture on a large, rimmed baking sheet in a single layer. Season generously with sea salt and freshly ground black pepper. This step is crucial for enhancing the overall flavor.

4. In a small food processor, combine the remaining curry powder, cashews, and a pinch of salt and pepper. Pulse until broken down but leave some pieces chunky for texture.

5. Prepare the chicken breasts by patting them dry with paper towels. This ensures they roast nicely. Place the egg white in a shallow plate and the crushed cashews in another.

6. Dredge each chicken breast in the egg white, allowing any excess to drip off. Then press the chicken into the crushed cashews on both sides, ensuring they stick well.

7. Place the coated chicken breasts on a small cooling rack that fits atop the baking sheet. This allows airflow around the chicken, helping it cook evenly and get crispy.

8. Once all the chicken is ready, place the cooling rack on top of the baking sheet with the veggies. Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, which takes about 14 to 15 minutes.

9. After the chicken is cooked through, toss the fresh cucumbers onto the pan. The heat will slightly warm them, adding a fresh crunch to the dish.

10. Finally, garnish the meal with chopped mint and cilantro. These herbs not only look beautiful but also enhance the flavor profile of the dish.

Enjoy your delicious Healthy Cashew Chicken Sheet Pan Dinner!

Expert Tips about Healthy Cashew Chicken Sheet Pan Dinner

Getting the most out of your Healthy Cashew Chicken Sheet Pan Dinner is all about the little details. Here are some expert tips to elevate your dish:

• Storage: Allow leftovers to cool before transferring them to an airtight container. They can be stored in the fridge for up to three days.
• Freezing: This dish freezes well! Store in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Serving: Pair this meal with a light salad or a side of quinoa for a nutrient boost.
• Garnishing: A squeeze of fresh lime juice over the top just before serving adds a wonderful brightness to the dish.
• Vegetable alternatives: Feel free to substitute cauliflower with other vegetables like broccoli or bell peppers based on your preference.
• Spice level: Adjust the amount of curry powder according to your taste. If you like it spicy, try adding a pinch of cayenne pepper.

Pairing Suggestions for Healthy Cashew Chicken Sheet Pan Dinner

Serving your Healthy Cashew Chicken Sheet Pan Dinner can be just as exciting as preparing it. Here are some fantastic pairing suggestions:

• Quinoa Salad: A light quinoa salad with lemon dressing complements the flavors perfectly.
• Rice Pilaf: Serve with a fragrant rice pilaf infused with herbs for a heartier meal.
• Roasted Vegetables: Additional roasted vegetables can enhance the dish, making for a vibrant plate.
• Occasions: This dish is perfect for family dinners, meal prep, or even casual gatherings with friends.
• Seasonal Pairing: Enjoy this dish during any season, but it’s especially refreshing in spring and summer when produce is at its peak.
• Leftover Lunches: The remaining portions make for easy and satisfying lunches throughout the week.

FAQ

Conclusion

The Healthy Cashew Chicken Sheet Pan Dinner is a standout dish that delivers on both flavor and nutrition. It effortlessly combines tender chicken with crunchy vegetables and savory cashews, making it a family favorite. I encourage you to try it tonight for a comforting meal that’s also healthy. It might just become your new go-to weeknight dinner!

Healthy Cashew Chicken Sheet Pan Dinner

The ultimate weeknight meal that combines wholesome ingredients and incredible flavor! Healthy Cashew Chicken Sheet Pan Dinner features roasted chicken, crunchy vegetables, and savory cashews that will satisfy your cravings. It's easy to prepare and clean up, making it perfect for busy nights!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups cauliflower cut into florets
• 2 large tomatoes quartered
• 1 medium red onion roughly chopped
• 2 tablespoons coconut oil melted
• 1 tablespoon yellow curry powder divided
• 0.5 teaspoon yellow curry powder divided
• 2/3 cup roasted cashews salted
• sea salt to taste
• freshly ground black pepper to taste
• 1 pound boneless skinless chicken breast
• 1 large egg white
• 2 cups cucumber thinly sliced and halved
• fresh mint chopped, for garnish
• fresh cilantro chopped, for garnish

Equipment

• Baking Sheet
• Oven
• Mixing Bowl
• Chef's Knife
• Frying pan
• Food Processor

Method

 

1. Preheat your oven to 425 degrees Fahrenheit.
2. Place the cauliflower florets, tomatoes, and chopped red onion into a large bowl. Toss with the coconut oil and sprinkle with 1 1/2 teaspoons of the curry powder, reserving the rest for later. Mix until well combined and the curry powder is evenly dispersed. Place on a large, rimmed baking sheet in one layer and sprinkle generously with sea salt and freshly ground black pepper.
3. Add the remaining curry powder, the cashews, and a pinch of salt and pepper into a small food processor and pulse until broken down. Leave some cashews a little chunky for texture.
4. Dry the chicken breasts off and place the egg white into a shallow plate. Additionally, place the cashews into a separate shallow plate. Dredge each chicken breast in the egg white, gently shaking off any excess, and then press into the cashews. Flip and press the other side into the cashews, lightly pressing to adhere cashews to both sides of the chicken.
5. Place the chicken breast onto a small cooling rack (one that fits on top of your sheet pan, and preferably one with legs so it sits over top of the veggies). This allows both sides of the chicken to cook and get crispy. Repeat with the remaining breasts.
6. Place the cooling rack on top of the sheet pan, over top of the veggies, and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit, which takes about 14-15 minutes.
7. Once cooked, toss the fresh cucumbers onto the pan, and garnish with mint and cilantro.
8. Enjoy!

Notes

• Tip 1: Allow leftovers to cool before transferring them to an airtight container. They can be stored in the fridge for up to three days.
• Tip 2: This dish freezes well! Store in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Tip 3: Pair this meal with a light salad or a side of quinoa for a nutrient boost.
• Tip 4: A squeeze of fresh lime juice over the top just before serving adds a wonderful brightness to the dish.
• Tip 5: Feel free to substitute cauliflower with other vegetables like broccoli or bell peppers based on your preference.
• Tip 6: Adjust the amount of curry powder according to your taste. If you like it spicy, try adding a pinch of cayenne pepper.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.