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
Instructions:
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.
When ready to cook, preheat the oven to 400 degrees + prep a sheet pan.
Wash and chop the Brussel sprouts and bell pepper. Toss together in a bowl with the chicken and marinade.
Add the veggie and chicken mixture to the sheet pan and once preheated, put in the oven for 15-20 minutes.
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.