Sheet Pan Chicken and Peppers with Cashews

When it comes to easy weeknight dinners that deliver on both flavor and satisfaction, few meals can rival the simplicity and deliciousness of Sheet Pan Chicken and Peppers with Cashews. This vibrant dish combines juicy chicken breasts, sweet bell peppers, and crunchy cashews, all baked together in perfect harmony. The aroma wafting through your kitchen as it cooks is sure to elicit hungry appetites and warm conversations around the dinner table.

Imagine the first bite—tender chicken infused with savory garlic and smoky paprika, complemented by the sweet, caramelized peppers and the satisfying crunch of cashews. It’s a recipe that makes your taste buds dance and feels like a cozy hug after a long day. Whether you’re making it for a family gathering or a simple dinner with friends, this dish brings everyone together in a delightful way.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information (Per Serving)

• Calories: 350
• Protein: 30g
• Carbs: 18g
• Fat: 17g
• Fiber: 3g

Why Make This Recipe

Sheet Pan Chicken and Peppers with Cashews offers a slew of benefits. Not only is it incredibly easy to prepare, requiring minimal cleanup, but it’s also bursting with flavor and texture. The combination of roasted chicken and bell peppers creates an inviting aroma that fills your kitchen, making it ideal for cozy family dinners or meal-prepping for the week ahead. It’s the kind of meal that never fails to impress without demanding hours in the kitchen, allowing you to focus on what really matters: enjoying time with your loved ones.

How to Make Sheet Pan Chicken and Peppers with Cashews

Ingredients

• 4 boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 1 cup cashews
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Optional Ingredients and Substitutions

• Vegetables: You can add zucchini or carrots for extra nutrition.
• Nuts: Swap cashews for almonds or walnuts if desired.
• Spices: For extra heat, add chili powder or cayenne.
• Vegan Version: Use marinated tofu or chickpeas instead of chicken.

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, onion, cashews, olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until well coated.
3. Spread the mixture evenly on a sheet pan.
4. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the veggies are tender.
5. Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro if desired before serving.

Baking/Cooking Tips

• Don’t Overmix: Ensure the seasonings coat the chicken and veggies well without over-mixing, which can make the chicken tough.
• Test Doneness: Use a meat thermometer to check that the chicken has reached 165°F.
• Roasting: If you like your veggies a little more charred, broil for the last 3-5 minutes.

How to Serve

Sheet Pan Chicken and Peppers with Cashews is delicious on its own but can also be served over a bed of quinoa or brown rice for a more filling meal. Pair it with a light salad or some crusty bread to soak up the tasty juices. It’s perfect for laid-back dinners or casual gatherings with friends.

How to Store

• Room Temperature: The dish is best enjoyed fresh but can stay at room temperature for up to 2 hours after cooking.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: For long-term storage, freeze in a freezer-safe container for up to 3 months.

Expert Tips

• Marinating: For added flavor, marinate the chicken in olive oil, garlic powder, and spices overnight before cooking.
• Using Frozen Ingredients: If you don’t have fresh ingredients, you can use frozen chicken and veggies; just increase the cooking time slightly.
• Cooking Evenly: For more even cooking, cut the chicken breasts into smaller pieces.

Delicious Variations

• Southwestern Twist: Add black beans and corn for a Southwestern flair.
• Asian-Inspired: Toss in some soy sauce and ginger for an Asian-inspired version, and swap cashews for peanuts.
• Herbed Version: Experiment with fresh herbs like rosemary or thyme for a refreshing touch.

Frequently Asked Questions

Can I use other fruits?
This recipe focuses on savory elements, but adding slices of pineapple or peaches for a sweet twist can work!

Why is it dry/dense?
Overcooking can lead to dryness; ensure the internal temperature reaches 165°F and let it rest before serving.

What can I do with leftovers?
Use leftovers in wraps, salads, or grain bowls for quick lunches throughout the week.

Can I use frozen ingredients?
Yes, but remember to adjust the cooking time to ensure everything is cooked through and heated evenly.

Conclusion

Sheet Pan Chicken and Peppers with Cashews is a fantastic recipe that offers both convenience and incredible taste. It’s perfect for anyone looking to serve up a nourishing meal without a lot of fuss. Let the colors and aromas of this dish brighten your dinner table, and I encourage you to try this recipe! Share your thoughts or creative variations with us—let’s inspire each other in the kitchen! Happy cooking!