Sheet Pan Cashew Chicken and Vegetables

Poultry

Prep Time: 10 minutes Cook Time: 30 minutes Servings: Yield 4 servings Source:

Ingredients

1/4 cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon sherry wine

2 teaspoons red wine vinegar

1 teaspoon sriracha sauce

1 tablespoon sugar

1 tablespoon garlic minced

1 pound chicken breast boneless and skinless

3 cups broccoli florets

1 pound baby carrots

1 tablespoon canola oil

1/4 cup cashews

Directions

Preheat the oven to 375 degrees.

Mix the hoisin sauce, soy sauce, sherry wine, red wine vinegar, sriracha sauce, sugar and garlic in a small bowl.

Cut diagonal lines into the chicken to give the sauce more to cling to.

Toss the broccoli and carrots with the canola oil and 1 tablespoon of the sauce.

Add the chicken to the sheet pan, then scatter the vegetables around it.

Add half of the sauce to the top of the chicken.

Cook for 25 minutes.

Pour the remaining sauce over the chicken and sprinkle on the cashews.

Cook for an additional 5-10 minutes or until chicken is cooked through.

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 28.3g | Protein: 28.8g | Fat: 11.2g | Saturated Fat: 1.2g | Fiber: 5.8g