5 from 3 votes
Healthy Cashew Chicken Sheet Pan Dinner
This Healthy Cashew Chicken Sheet Pan Dinner is flavored with curry and made all on one tray!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
382 kcal
Cuisine:
Indian
Ingredients
- 4 cups cauliflower cut into florets
- 2 tomato quartered, large, fresh
- 1 red onion roughly chopped, medium
- 2 tablespoons coconut oil melted
- 1 tablespoon + 1/2 teaspoon yellow curry powder divided
- 2/3 cup cashew salted, roasted
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
- 1 pound chicken breast boneless, skinless
- 1 egg large, white
- 2 cups cucumber thinly sliced and halved
- mint chopped, for garnish, fresh
- cilantro chopped, for garnish, fresh
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!
Cup of Yum
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
20g
(7%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
184mg
(8%)
Potassium
1159mg
(25%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
610IU
(12%)
Vitamin C
62mg
(69%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 184mg | 8% |
| Potassium | 1159mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 62mg | 69% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.