Sheet Pan Cashew Chicken (Whole30, Gluten Free, Paleo)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1½ pounds boneless, skinless chicken breasts, (cut bite-sized pieces, ½” by 1½”)

2 tablespoons avocado oil, (divided, plus more for greasing the pan)

4 teaspoons arrowroot powder, (divided)

¾ teaspoon Umami Stir Fry Powder (or Diamond Crystal kosher salt)

1 cup sliced carrots, (¼-inch thick)

1 cup sliced celery, (¾-inch thick)

2 cups sugar snap peas, (strings removed)

½ cup roasted unsalted whole cashews

½ cup All-Purpose Stir-Fry Sauce

2 scallions, (thinly sliced, optional garnish)

Directions

Heat the oven to 425°F on convection roast or 450°F on conventional mode with the rack in the upper middle position. Grab a large rimmed baking sheet and lightly coat it with avocado oil or avocado oil spray.

In a large bowl, season the cut up chicken with 1 tablespoon of arrowroot powder, Umami Stir Fry Powder or Diamond Crystal kosher salt, and 1 tablespoon of avocado oil. Toss well to combine and transfer to the greased sheet pan.

In the now empty bowl, toss the carrots and celery with 1½ teaspoons of avocado oil.

Transfer the seasoned carrots and celery to the pan and arrange the chicken and veggies in a single layer.

Pop the tray in the hot oven and bake for 10 minutes.

While the sheet pan is baking, toss the sugar snap peas in the empty bowl with 1½ teaspoons of avocado oil.

Next, whisk together All-Purpose Stir-Fry Sauce and 1 teaspoon of arrowroot powder.

When the cooking time is up, the chicken, celery, and carrots should be mostly cooked through.

Take the pan out of the oven and turn on the broiler on high. Add the sugar snap peas and cashews to the pan. Then, pour the sauce on top of the sheet pan and toss everything well.

Rearrange the chicken and vegetables to be in a single layer again and place the sheet pan back in the oven. Broil on high for 3 to 5 minutes. This sheet pan dinner is ready when the sauce thickens slightly, the chicken is fully cooked and the sugar snap peas are tender-crisp.

Take the pan out of the oven and toss the ingredients to make sure they’re coated with the sauce. Sprinkle on the sliced green onions / scallions, if desired, and serve immediately.

Nutrition

• Calories: 433 kcal
• Total Fat: 21 g
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 42 g