Sheet Pan Cajun Chicken

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Ingredients:

(4 servings)

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Sauce:

1/2 cup coconut aminos, Braggs liquid amino, or low sodium soy sauce

2 Tbsps apple cider vinegar

2 Tbsps raw honey, or pure maple syrup

2 Tbsps toasted sesame oil

2 tsps fresh minced ginger

2 cloves fresh garlic, minced

2 Tbsps Cajun seasoning

2 Tbsps gluten free flour, or Arrowroot powder

1/3 cup water

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For the chicken and vegetables:

1 lb skinless boneless chicken thighs, cut into bite sized pieces

sea salt and black pepper, to taste

2 cups broccoli florets(1 large head)

1 red bell pepper, diced into large pieces

1 cup raw unsalted cashews

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Instructions:

• In a saucepan, combine all of your sauce ingredients, whisk until well combined.
• Place your saucepan over medium-low heat.

• Whisking constantly, bring to a simmer.
• Reduce heat to low and let it cook until sauce is thick and bubbly.

• Remove from the heat and allow your sauce to cool at room temperature.

• Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

• Cut the chicken and bell pepper into 1-inch cubes; broccoli florets into small bite-size pieces.

• Season chicken lightly with sea salt and pepper.

• Drizzle HALF of your prepared sauce on top of chicken pieces, toss until well coated.

• Place coated chicken onto your prepared baking sheet, in a single layer.

• Bake for 8 minutes, flipping halfway through, to ensure even browning.

• While your chicken is cooking, combine broccoli , bell pepper, and cashews in a bowl.

• Season lightly sea salt and pepper, drizzle the remaining sauce on top and toss well.