Cashew Chicken Bake

• Gluten free

• Meat

  • 3 Chicken breasts, medium sized

• Produce

  • 1 cup Celery
  • 1 tbsp Garlic
  • 1/2 tbsp Ginger
  • 1 Green bell pepper
  • 1 Green onions
  • 1 Red bell pepper

• Canned Goods

  • 1 can Water chestnuts

• Condiments

  • 2 tbsp Gluten free soy sauce

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Rice vinegar

• Nuts & Seeds

  • 1 cup Cashews
  • 1/2 tsp Cumin

• Liquids

  • 2/3 cup Water

Found on skinnyfitalicious.com

Description

Ingredients

• ½ cup UNCOOKED brown rice (use Minute Instant Brown Rice for this recipe, no other)***
• 3 medium sized chicken breasts, cut into inch size pieces
• 1 cup diced celery
• 1 red bell pepper, chopped into bite size pieces
• 1 green bell pepper, chopped into bite size pieces
• 1 can sliced water chestnuts, rinsed & drained
• ⅔ cup water
• 2 tbsp gluten free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• ½ tbsp minced ginger
• ½ tsp cumin
• ¼ tsp salt
• ½ tsp pepper
• 1 cup cashews
• green onions for garnish

Directions

• Preheat oven to 375 F and spray a casserole dish** with nonstick cooking spray.
• Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies. RICE GOES IN THE CASSEROLE DISH UNCOOKED WITH CHICKEN & VEGGIES!*
• In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add mixture to casserole. Layer water chestnuts on top.
• Bake 45 minutes at 375 F uncovered.
• Remove from oven, add cashews & bake another 10 minutes.
• Add green onions for garnish & serve!

Nutrition