Cashew Chicken Bake

Name: Cashew Chicken Bake
Yield: Serves 6
Ingredients: 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

By Megan Olson

April 6, 2016

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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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