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Macro-Conscious Recipe: Sheet Pan Cashew Chicken

It's officially month 2 of my 60-day Macro Challenge! Last month I talked all about macros and how to make the most of them. This month I'll be sharing Macro-Conscious Recipes. What does that mean? Recipes with balanced macros in mind.

Second Recipe = Sheet Pan Cashew Chicken

This one did not disappoint! We absolutely LOVED it. Cooking the chicken in the oven after marinating it made it juicy and tender. The veggies were a great compliment and it was a bit spicy, but that didn't overpower the dish.

Prep Time = 10-15 Minutes

Cook Time = 25 Minutes

Serves = 2

What You'll Need:

1 Sheet Pan

12-16 oz. Chicken

10-12 Brussel Sprouts

1 Red Bell Pepper

1/3 Cup Cashews

3 Tbsp. Chili Garlic Sauce

2 Tbsp. Soy Sauce

1 Tsp. Sesame Oil

1 Tbsp. Honey

1 Tbsp. Minced Garlic


  1. Dice the chicken into small (1/4-1/2 inch) cubes. Combine the Chili Garlic Sauce, Soy Sauce, Sesame Oil, Honey and Garlic into a bowl then combine with the chicken and marinate for at least 2 hours.

  2. When ready to cook, preheat the oven to 400 degrees + prep a sheet pan.

  3. Wash and chop the Brussel sprouts and bell pepper. Toss together in a bowl with the chicken and marinade.

  4. Add the veggie and chicken mixture to the sheet pan and once preheated, put in the oven for 15-20 minutes.

  5. Serve over rice and enjoy!

Macros per Serving:

Calories = 464

Protein = 38g

Carbs = 48g

Fats = 12g

*Macros are estimates based on average sizes and weights and based on 1/2 cup of white rice. If you are calculating your macros, make sure to weigh out your foods and calculate your macros according to the actual grams of each ingredient.