Cashew Chicken Bake

Cashew Chicken Bake

Recipe by Megan Olson from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4

4 servings

  • cooking spray
  • ½ cup brown rice
  • 1 cup diced celery
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 cup water
  • 2 tablespoons gluten-free soy sauce (tamari)
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons minced ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup cashews

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
  • Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
  • Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
  • Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

Nutritional Facts

Per 4 servings

  • Calories: 428
  • Carbohydrate: 42g
  • Fat: 19g
  • Fiber: 5g
  • Protein: 26g
  • Sugar: 6g

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