Sheet Pan Cajun Chicken.
If you are a garlic lover, add more garlic and ginger as much as you like to this sheet pan cajun chicken. I can’t do without garlic and ginger because they help boost my immune system and also help fight diseases.
INGREDIENTS FOR 4 SERVINGS SHEET PAN CAJUN CHICKEN.
(For the Sauce.)
1/2 cup coconut aminos, Braggs liquid amino or low sodium soy sauce.
2 tbsp apple cider vinegar
2 tbsp raw honey or pure maple syrup
2 tbsp toasted sesame oil
2 tsp fresh minced ginger
2 cloves fresh garlic, minced
2 tbsp Cajun seasoning
2 tbsp 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 pepper, to taste
2 cups broccoli florets ( 1 large head).
1 red bell pepper, diced into large pieces
1 cup raw unsalted cashews.
toasted sesame seeds
chopped green onions
In a saucepan, combine all of your sauce ingredients, whisk until well combined.
Place your saucepan over medium-low heat.
Stirring 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 200 C, line a large sheet pan with parchment paper.
Drizzle half of your prepared sauce on top of chicken pieces toss until well coated.
Place the 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 with salt and pepper, drizzle the remaining sauce on top and toss well.
Next, carefully remove your sheet pan from the oven and add vegetables around the chicken.
Place sheet pan back into the oven and bake for additional 10-12 minutes until chicken is cooked through, and vegetables are nicely golden brown.
Once done, transfer to serving bowls. Garnish with toasted sesame seeds and chopped green onions.
Serve and enjoy.