One-Tray Cashew Chicken | 4-Day Chicken Meal Prep Recipe
Packed with colour and bold flavours, this cashew chicken and broccoli recipe is a perfect way to break out of your usual meal prep routine. With 36g of protein per serving and under 600 calories, it’s a balanced, satisfying option to keep you full and fuelled throughout the day.
- 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 delivers bold flavour with a creamy cashew sauce, warming Chinese five spice, and a kick of chilli. It’s ideal for batch cooking and easily adaptable based on what’s in your fridge. Whether you’re planning your weekly meals or just need a simple, macro-friendly dinner, this one’s a reliable go-to.
Is This a Meal Prep Recipe?
Absolutely. It’s designed to support a full week of meals. Simply scale the ingredients to match the number of portions you need — and make sure you’ve got enough containers ready to go.
How to Store
Allow the dish to cool completely before storing to avoid excess moisture. Transfer into airtight containers and refrigerate for up to 3–4 days, or freeze for up to 3 months.
How to Reheat
Microwave: Heat in 1-minute intervals on medium power until piping hot. Air fryer: For a crispy finish, reheat at 175°C (350°F) for 5–7 minutes. Stovetop: Add a little oil to a non-stick pan or wok and heat over medium, stirring occasionally.
Variations & Add-Ins
Keep it interesting by experimenting with new ingredients. Just remember that any swaps will impact the macros — so adjust accordingly if you’re tracking.
Extra Toppings
Take it up a notch with any of these:
- Crispy fried onions
- A drizzle of hoisin sauce
- Fresh lime juice
- Fried mushrooms
Make It Veggie
To make a vegetarian version, simply replace the chicken with tofu, tempeh, or your favourite meat-free 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
Serves 4
Ingredients
- 3 tbsp cashew butter
- 2 tbsp soy sauce
- 2 tbsp maple or agave syrup
- 2 garlic cloves, minced
- 1 tsp Chinese five spice
- 4 chicken breasts, diced
- 1 head broccoli, cut into florets
- ⅓ cup cashews
- 2 red chillies, finely diced
- Handful of fresh coriander
- 1½ cups cooked basmati rice
Method
| calories | 527 |
| totalFat | 11 |
| totalCarbohydrates | 68 |
| protein | 36 |
- Preheat oven to 200°C (395°F) or 180°C (350°F) for fan-assisted.
- In a large mixing bowl, whisk together cashew butter, soy sauce, maple syrup, garlic, and five spice.
- Add the diced chicken and broccoli, tossing to coat evenly.
- Transfer the mixture to a deep baking tray and bake for 20 minutes.
- Meanwhile, toast the cashews in a hot dry frying pan. Let them brown on one side before tossing to toast the other.
- Once the chicken and broccoli are cooked, stir in the toasted cashews and diced chillies.
- Divide into containers with basmati rice, top with chopped coriander, and store. Done!
FAQs
Can I use a different nut butter instead of cashew butter?
Yes — peanut or almond butter make great alternatives. Just note they’ll slightly alter the flavour. For best results, go for a natural, smooth version without added sugars or oils.
Can I swap the chicken for another protein?
Absolutely. Tofu, tempeh, prawns, or even lean beef all work well. Just be sure to adjust the cooking time and recalculate the macros if you're tracking them.
Is this recipe gluten-free?
It can be — simply use a gluten-free soy sauce or tamari to keep everything coeliac-friendly.
Can I make it low carb?
Definitely. Swap out the basmati rice for cauliflower rice to reduce the carb content while keeping the meal light and filling.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works just fine. Just thaw it first and pat dry to reduce excess moisture during cooking.
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