How To Make Appetizing sheet pan cajun chicken.

How To Make Appetizing sheet pan cajun chicken

How To Make Appetizing sheet pan cajun chicken

How To Make Appetizing sheet pan cajun chicken

35 Minutes 35 minutes

Cut your broccoli florets into bite-sized

Cut the chicken and bell pepper into 1-inch cubes, and broccoli florets into small bite-sized pieces as well.

Prepare your vegetables in a bowl

Arrange your broccoli, pepper, and nuts in a bowl.


In a saucepan, combine all your sauce ingredients and whisk until well combined.
Place your saucepan over medium-low heat, whisking constantly, and bring to a simmer. Reduce heat to low and let it cook until sauce is thick and bub
Remove from the heat and allow your sauce to cool at room temperature.

Preheat your oven to 400 degrees /220 C, and line a large sheet pan with parchment paper.
Season your chicken lightly with sea salt and pepper. Drizzle half of your prepared sauce on top of the chicken pieces and toss until well-coated.
Place seasoned chicken onto your prepared baking sheet in a single layer. Bake for 8 minutes, flipping halfway through to ensure browning.

Dish your meal

Appetizing sheet pan cajun chicken

While your chicken is cooking, combine broccoli, bell pepper, and cashews in a bowl. Season lightly with sea salt and pepper, drizzle the remaining sauce on top, and toss well.
Carefully remove your sheet pan from the oven and add vegetables. Divide into serving bowls and garnish with lime wedges, green onions, or toasted sesame seeds as you desired.
How To Make Appetizing sheet pan cajun chicken


  • For the sauce
  • 1/2 cup coconut aminos or low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey or pure maple syrup
  • 2 tbsp toasted sesame oil
  • 2 tbsp fresh grated ginger
  • 2 cloves fresh garlic, minced
  • 2 tbsp cajun seasoning
  • 2 tbsp gluten-free flour or arrowroot powder
  • 1/3 cup water


  • bowl
  • sheet pan or baking tray
  • knife
  • saucepan
  • cooker
  • oven

Materials: For the chicken and vegetables. 1 lb skinless boneless chicken thighs, cut into bite-sized pieces 1/2 tsp sea salt or to taste 1/2 tsp black pepper or 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

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