One-Tray Cashew Chicken | 4-Day Chicken Meal Prep Recipe
Delicious and colourful, this cashew chicken and broccoli is exactly what you need to mix up your meal prep. With 36g of protein and coming in at under 600 calories, it packs a mighty nutrition punch — the ideal meal to keep you full and fuelled.
- Why you'll love this recipe
- Is this a meal prep recipe?
- Variations & Add-ins
- Equipment needed
- Recipe
- FAQs
Why You’ll Love This Recipe
This recipe brings serious flavour thanks to a creamy cashew sauce, warming five spice and chilli kick. Plus, it’s perfect for batch cooking and can easily be adapted depending what you have in the fridge. Whether you’re prepping meals for the week or just want a tasty, macro-friendly dinner, it delivers every time.
Is This a Meal Prep Recipe?
This recipe is designed to keep you going all week. If you'd like to make a larger batch, simply change the ingredients to suit your needs. Oh, and make sure you’ve got enough containers ready to store it all.
How to Store
Once cooked, allow the dish to cool completely before packaging to avoid moisture buildup. Store in airtight containers and refrigerate for up to 3-4 days, or freeze for up to three months
How to Reheat
Microwave: Fast and easy. Heat in one-minute intervals on medium power until piping hot.
Air fryer: Great for a crispier finish. Reheat for 5-7 minutes.
Hob: Best for texture. Add a little oil to a non-stick frying pan or wok and cook over a medium heat until thoroughly warmed through.
Variations & Add-Ins
Feel free to mix things up to keep exciting. Just remember that any changes will likely affect the macros, so adjust accordingly.
Extra Toppings
• Crispy fried onions • Hoisin sauce • Fresh lime juice • Fried mushrooms
Make It Veggie
To make a vegetarian version, simply swap the chicken for tofu or a similar meat substitute. Or, leave it out entirely!
Equipment You’ll Need
• Deep baking tray • Frying pan • Knife • Large mixing bowl • Whisk or hand mixer • Wooden spoon
Recipe
Makes 4
Ingredients
3 tbsp. Cashew Butter - 2 tbsp. soy sauce
2 tbsp. Maple or Agave Syrup - 2 cloves garlic
- 1 tsp. Chinese five spice
- 4 chicken breasts (diced)
- 1 head broccoli (cut into florets)
- 40g cashew nuts
- 2 red chillies (diced)
- Handful fresh coriander
- 300g basmati rice (cooked)
Method
1. Preheat oven to 200°C or 180°C for fan-assisted. In a large bowl, whisk together cashew butter, soy sauce, maple syrup, garlic and five spice.
2. Add the diced chicken and broccoli florets to the bowl and coat well.
3. Pour the contents of the bowl into a deep baking tray and bake for 20 minutes.
4. Meanwhile, toast your cashew nuts. Heat a frying pan on a high heat, add the cashews and don’t move them until they begin to brown and pop a little. Toss and allow to brown on the other side.
5. Once the cashew chicken and broccoli are baked, stir through the cashew nuts and chillies, divide and place into Tupperware boxes with the cooked basmati rice. Sprinkle a little chopped coriander over each and refrigerate. Easy!
FAQs
Can I use a different nut butter instead of cashew butter?
Yes — peanut butter or almond butter work well too, though they’ll change the flavour slightly. Make sure to use a natural, smooth version for best results.
Can I swap the chicken for another protein?
Absolutely. Tofu, tempeh, prawns or even lean beef are great substitutes. Just be sure to adjust cooking times and macros accordingly.
Is this recipe gluten free?
It can be! Just swap the soy sauce for a gluten-free alternative.
Can I make it low carb?
Definitely. You could swap the rice for an alternative like cauliflower rice.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works well — just thaw before cooking to avoid excess moisture in the dish.
Check out more healthy recipes here!
| calories | 527 |
| totalFat | 11 |
| totalCarbohydrates | 68 |
| protein | 36 |
