Cashew Chicken Bake recipe

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Ingredients

cooking spray
½ cup brown rice
1 cup diced celery
1 red bell pepper, diced
1 green bell pepper, diced
3 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup water
2 tablespoons gluten-free soy sauce (tamari)
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon salt
1 (8 ounce) can sliced water chestnuts, drained
1 cup cashews

Nutrition Info

428 calories
carbohydrate: 41.8 g
cholesterol: 43.9 mg
fat: 18.6 g
fiber: 5 g
protein: 26 g
saturatedFat: 3.8 g
servingSize: -
sodium: 937.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.

  2. Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.

  3. Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.

  4. Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

Recipe Yield

4 servings

Recipe Note

This cashew chicken bake is a simple, one-dish dinner packed with protein and vegetables. A healthy, gluten-free meal the whole family will love! Garnish with green onions.

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