Description
A simple yet delicious dish featuring succulent chicken, crunchy cashews, and colorful bell peppers, perfect for effortless weeknight dinners.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup unsalted cashews
- 2 cups bell peppers (vibrant red and green)
- 1 medium red onion
- 1/4 cup soy sauce (or tamari/coconut aminos)
- 2 tablespoons honey (or agave syrup for a vegan option)
- 1 tablespoon rice vinegar (optional)
- 2 tablespoons sesame oil (olive oil works as a substitute)
- 3 cloves minced garlic
- 1 teaspoon minced ginger
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger in a large bowl.
- Add the chicken pieces to the bowl. Stir until everything is evenly coated.
- Allow the chicken to marinate for 15-20 minutes, or longer for deeper flavor.
- Slice the bell peppers and onion while the chicken marinates.
- Transfer the chicken to a sheet pan, spreading it evenly.
- Scatter the bell peppers and onion around the chicken.
- Sprinkle cashews over the top of the chicken and vegetables.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
- Check for doneness; the internal temperature should reach 165°F (74°C).
- Remove from the oven and let rest for a few minutes before serving.
Notes
For a charred flavor, increase the oven temperature to 425°F (220°C) during the last few minutes of cooking.
