This Healthy Cashew Chicken Sheet Pan Dinner is flavored with curry and made all on one tray!
Do you ever feel late to the party? Like, everyone else is already onto something amazing, and you’re only just catching up? Yeah, same. If there was a support group for late adopters, I’d be president. When Pinterest started filling up with sheet pan dinners, I kept scrolling, totally oblivious to how popular and game-changing they actually were. It wasn’t until I finally took a crack at this cashew chicken sheet pan dinner that I realized what I’d been missing. Well, let’s just say I have a lot of missing out to make up for.
This recipe is a total heavy-hitter. It’s savory, herbaceous, and absolutely loaded with flavor. The crushed cashew coating on the chicken is a textural delight accented by golden, earthy curry spices. And the veggies sit underneath, soaking up all those sumptuous pan drippings until they are roasted to perfection.
If you find that you’re usually too busy to cook, but you still want to get something delicious on the dinner table, this one’s for you. It’s a no-fuss, everything-on-one-pan meal that will successfully make you feel like you’ve got it all together—even if, like me, you’re way, way late to the sheet pan dinner party.
Is This Cashew Chicken Sheet Pan Dinner Healthy?
This cashew chicken sheet pan dinner was created with the intention of being healthy. Boneless, skinless chicken breast is the star of the show here, which is a great lean source of protein, plus iron and vitamin B12. The veggies have a medley of nutritional benefits. Cauliflower, red onion, tomatoes, and cucumber are all loaded with vitamins, minerals, and antioxidants while being filling and low in calories.
The roasted cashew crust adds even more good stuff to the mix. Cashews are full of heart-healthy fats, plus magnesium, zinc, protein, and potassium. Coconut oil can be a bit high in saturated fat, though there are only two tablespoons in the entire recipe. Still, if that’s a concern, you can swap it out for olive oil or avocado oil.
The recipe is also perfect for Paleo, Whole30, and gluten-free dieters, making it accessible to people with a wide range of preferences.
Cashews Offer More Than Just Crunch
Cashews provide the crunch factor in this recipe, but they do a lot more than just create texture. It’s all about the flavor, too. Cashews have a mild, buttery taste that works so well in savory dishes. When they’re roasted, they take on an even deeper nutty quality that perfectly complements the rich, earthy notes from the curry spices. It’s a great way to add layers of flavor without overpowering everything else.
FAQs & Tips
How Do I Store Leftovers?
Let everything cool completely, then pack your leftovers into an airtight container. It’ll keep in the fridge for up to 3 days. I don’t recommend freezing, as the texture of the veggies can be compromised.
Can I Use Chicken Thighs Instead Of Chicken Breast?
Yep, you sure can! Chicken thighs contain more fat than breast meat, so they will add a little more flavor and stay juicy. Just note that the thighs might need a few extra minutes in the oven.Is This Recipe Spicy?
No, not really, but note that this can depend on the type of curry powder you’re using. Some curry powders are spicy, others are not at all. Make sure you taste it first to know what you’re working with.
Serving Suggestions
I love to serve this cashew chicken sheet pan dinner with a side of Basmati Rice and some homemade Naan. If you’re trying to limit your carbs, you can whip up some Cauliflower Rice instead.
Recipe
Ingredients
- 4 cups cauliflower cut into florets
- 2 large, fresh tomatoes, quartered
- 1 medium red onion roughly chopped
- 2 tablespoons coconut oil melted
- 1 tablespoon + 1/2 teaspoon yellow curry powder divided
- 2/3 cup roasted cashews salted
- sea salt and 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
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Place the cauliflower florets, quartered 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 salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Once cooked, toss the fresh cucumbers onto the pan, and garnish with mint and cilantro.
- Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I am a whole 30 gal for 6 yrs. Thankyou for adding some kick into my world.
It sounds like you’ve been committed to the Whole30 lifestyle for a while now, and I’m glad this recipe added some excitement to your routine 🙂
Thanks so much for sharing your experience and I hope you continue to enjoy the recipe!