A cozy, one-pan twist on the classic cashew chicken bowl. Tender chicken, sweet bell peppers, and caramelized butternut squash roast together in a glossy sauce made with coconut aminos, honey, garlic, and fresh ginger. Served over soft white rice, it’s a simple, nourishing meal with warm autumn flavors.
Recipe By: Megan Limon | MeganLimonDoula.com
US Wellness Meats Shopping List: Chicken Tenders | Raw Honey
Ingredients
For the Bowl
- 1 pot of long white rice, cooked to serve
- 1 butternut squash, peeled and chopped into 1-inch cubes
- 1 red bell pepper, chopped into large chunks
- 1 orange bell pepper, chopped into large chunks
- 1 yellow bell pepper, chopped into large chunks
- 1 pound boneless, skinless chicken tenders Add to Cart
- 1 cup raw, unsalted cashews
- Sesame seeds, for plating
For the Sauce
- ⅓ cup coconut aminos
- 4 tablespoons honey Add to Cart
- 3 tablespoons rice wine vinegar
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 3 teaspoons freshly grated ginger
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Make the sauce: In a small bowl, whisk together coconut aminos, honey, rice wine vinegar, olive oil, minced garlic, and grated ginger until smooth.
- Roast the vegetables: On the prepared baking sheet, add the chopped butternut squash and bell peppers. Drizzle with half of the sauce and toss to coat evenly.
- Roast for 20-40 minutes, tossing halfway through, until the squash is tender and lightly caramelized.
- Marinate the chicken: While the vegetables roast, place the chicken tenders in a shallow bowl and pour the remaining half of the sauce over them. Let the chicken soak for at least 25 minutes while the vegetables finish roasting.
- Add the chicken and cashews: Once the vegetables are roasted, remove the sheet pan from the oven and add the marinated chicken and cashews directly to the pan. Toss gently to combine, then return to the oven for another 15–25 minutes, or until the chicken is fully cooked through and golden on the edges.
- Serve: Spoon the roasted chicken, vegetables, and cashews over a bowl of warm white rice. Sprinkle with sesame seeds before serving.
Big thanks to Megan Limon for this cozy, crave-worthy Delish recipe! This one has everything we love about fall cooking simple, nourishing, and packed with warm, comforting flavors. Head to our Discover Blog for more seasonal recipes and inspiration you’ll want to cook on repeat.
Meet Megan Limon, a Dona Certified Postpartum Doula and trained Lactation Counselor in San Diego, California. With eleven years of experience, Megan offers modern, mother-centered support, including holistic meal preparation, bodywork, belly binding, and doula services. She creates nourishing recipes on YouTube & IG to empower moms for a healing postpartum experience. Let’s show our appreciation for Megan’s work in the health space and thank her for graciously agreeing to participate as our US Wellness Meats October 24th Featured Chef!
