Cashew Chicken Bake

Author Notes: This Cashew Chicken Bake is a simple, one dish dinner packed with protein and vegetables. A healthy, gluten free and low calorie meal the whole family will love! —Megan Olson
Serves 6
-
1/2
cup brown rice
-
3
medium sized chicken breasts, cut into inch size pieces
-
1
cup diced celery
-
1
red bell pepper, chopped into bite size pieces
-
1
green bell pepper, chopped into bite size pieces
-
1
can sliced water chestnuts, rinsed & drained
-
1
cup water
-
1
tablespoon gluten free soy sauce
-
1
tablespoon rice vinegar
-
1
tablespoon minced garlic
-
1/2
tablespoon minced ginger
-
1/2
teaspoon cumin
-
1/4
teaspoon salt
-
1/2
teaspoon pepper
-
1
cup cashews
-
1
dash green onions
- Preheat oven to 375 degrees F and spray a large casserole dish with nonstick cooking spray.
- Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies.
- In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add to dish.
- Next add water chestnuts on top.
- Bake 45 minutes uncovered.
- Remove from oven, add cashews & bake another 10 minutes.
- Add green onions for garnish & serve!
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