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
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Ingredients
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1/2 cup
brown rice
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3
medium sized chicken breasts, cut into inch size pieces
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1 cup
diced celery
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1
red bell pepper, chopped into bite size pieces
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1
green bell pepper, chopped into bite size pieces
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1
can sliced water chestnuts, rinsed & drained
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1 cup
water
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1 tablespoon
gluten free soy sauce
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1 tablespoon
rice vinegar
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1 tablespoon
minced garlic
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1/2 tablespoon
minced ginger
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1/2 teaspoon
cumin
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1/4 teaspoon
salt
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1/2 teaspoon
pepper
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1 cup
cashews
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1 dash
green onions
Directions
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Preheat oven to 375 degrees F and spray a large casserole dish with nonstick cooking spray.
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Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies.
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In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add to dish.
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Next add water chestnuts on top.
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Bake 45 minutes uncovered.
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Remove from oven, add cashews & bake another 10 minutes.
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Add green onions for garnish & serve!
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