Sheet-Pan Spicy Mango-Glazed Chicken with Roasted Bok Choy & Cashews
Juicy chicken breasts are brushed with a sweet-and-spicy mango glaze, then roasted on a sheet pan alongside crisp bok choy and crunchy cashews for a vibrant weeknight dinner ready in under 20 minutes.
- 4 pieces boneless, skinless chicken breasts
- 4 heads baby bok choy, halved lengthwise
- 0.5 cup roasted unsalted cashews
- 0.25 cup mango chutney
- 1.5 tbsp sriracha or other chili sauce
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
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Instructions
Preheat oven to 475°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 475°FIn a small bowl, whisk together mango chutney, sriracha, soy sauce, lime juice, and garlic powder.
⏱️ 1 minutePat chicken breasts dry. Place on one side of the sheet pan. Brush all over with half of the mango glaze. Season with salt and pepper.
⏱️ 1 minuteArrange bok choy halves cut side up on the other side of the pan. Drizzle with olive oil and sprinkle lightly with salt. Scatter cashews over and around bok choy.
⏱️ 1 minuteRoast for 10 minutes. Brush chicken with remaining glaze and roast 3-4 minutes more, until chicken is just cooked through (internal temp 165°F) and bok choy is crisp-tender.
⏱️ 14 minutes 🌡️ 475°FGarnish with chopped cilantro and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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