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Sheet Pan Cajun Chicken

Course: Dinner, Recipes
Servings: 4

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!