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Sheet Pan Cajun Chicken 🥢🥦🌶
Crazy DELICIOUS One-Sheet Pan Magic happening right here.
Great for a weeknight dinner, also great for Meal Prep!
We have everything coated in a thick homemade tangy + sweet sauce that adds SO MUCH SASS to our chicken & broccoli pieces.
I adore sheet pan recipes – and this one deserves a permanent spot in our dinner rotation.
Add more fresh garlic or ginger if you love those things like I do! I’ll often add more in ours – but this is a very personal matter of course.
Serve over brown rice or quinoa if you like!
For meal prep this recipe stays good in the refrigerator for up to 4 days in sealed containers.
Makes 4 servings
Ingredients:
For the sauce:
- 1/2 cup coconut aminos, Braggs liquid amino, or low sodium soy sauce
- 2 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 2 Tbsps toasted sesame oil
- 2 tsps fresh minced ginger
- 2 cloves fresh garlic, minced
- 2 Tbsps Cajun seasoning
- 2 Tbsps gluten free flour, or Arrowroot powder 1/3 cup water
For the chicken and vegetables:
- 1 lb skinless boneless chicken thighs, cut into bite sized pieces
- sea salt and black pepper, to taste
- 2 cups broccoli florets (1 large head)
- 1 red bell pepper, diced into large pieces
- 1 cup raw unsalted cashews
Optional garnish ideas:
- toasted sesame seeds
- chopped green onions
- lime wedges
Instructions:
In a saucepan, combine all of your sauce ingredients, whisk until well combined.
Place your saucepan over medium-low heat.
Whisking constantly, bring to a simmer.
Reduce heat to low and let it cook until sauce is thick and bubbly.
Remove from the heat and allow your sauce to cool at room temperature.
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Cut the chicken and bell pepper into 1-inch cubes; broccoli florets into small bite-size pieces.
Season chicken lightly with sea salt and pepper.
Drizzle HALF of your prepared sauce on top of chicken pieces, toss until well coated.
Place coated chicken onto your prepared baking sheet, in a single layer.
Bake for 8 minutes, flipping halfway through, to ensure even browning.
While your chicken is cooking, combine broccoli, bell pepper, and cashews in a bowl.
Season lightly sea salt and pepper, drizzle the remaining sauce on top and toss well.
Next, carefully remove your sheet pan from the oven and add veggies around the chicken as shown.
Place sheet pan back into the oven and bake for additional 10-12 minutes until chicken is cooked through and veggies are nice golden brown.
Once done, transfer to serving bowls.
Garnish with toasted sesame seeds and chopped green onions.
Serve and enjoy!
â¤Rachel
Ingredients
For the sauce:
- 1/2 cup coconut aminos, Braggs liquid amino, or low sodium soy sauce
- 2 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 2 Tbsps toasted sesame oil
- 2 tsps fresh minced ginger
- 2 cloves fresh garlic, minced
- 2 Tbsps Cajun seasoning
- 2 Tbsps gluten free flour, or Arrowroot powder
- 1/3 cup water
For the chicken and vegetables:
- 1 lb skinless boneless chicken thighs, cut into bite sized pieces
- sea salt and black pepper, to taste
- 2 cups broccoli florets (1 large head)
- 1 red bell pepper, diced into large pieces
- 1 cup raw unsalted cashews
Optional garnish ideas:
- toasted sesame seeds
- chopped green onions
- lime wedges
Instructions
- In a saucepan, combine all of your sauce ingredients, whisk until well combined.
- Place your saucepan over medium-low heat.
- Whisking constantly, bring to a simmer.
- Reduce heat to low and let it cook until sauce is thick and bubbly.
- Remove from the heat and allow your sauce to cool at room temperature.
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Cut the chicken and bell pepper into 1-inch cubes; broccoli florets into small bite-size pieces.
- Season chicken lightly with sea salt and pepper.
- Drizzle HALF of your prepared sauce on top of chicken pieces, toss until well coated.
- Place coated chicken onto your prepared baking sheet, in a single layer.
- Bake for 8 minutes, flipping halfway through, to ensure even browning.
- While your chicken is cooking, combine broccoli, bell pepper, and cashews in a bowl.
- Season lightly sea salt and pepper, drizzle the remaining sauce on top and toss well.
- Next, carefully remove your sheet pan from the oven and add veggies around the chicken as shown.
- Place sheet pan back into the oven and bake for additional 10-12 minutes until chicken is cooked through and veggies are nice golden brown.
- Once done, transfer to serving bowls.
- Garnish with toasted sesame seeds and chopped green onions.
- Serve and enjoy!
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