Smoky Peanut‑Cashew Chicken & Cauliflower Rice Sheet Pan

This sheet‑pan wonder blends smoky spices with creamy peanut and cashew butter for a rich, savory flavor. The cauliflower rice keeps carbs low while giving you a hearty, gluten‑free base. Perfect for a busy weeknight or a relaxed weekend dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken thighs
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)
• 2 tbsp creamy peanut butter
• 2 tbsp smooth cashew butter
• 2 tbsp soy sauce or tamari
• 2 tbsp maple syrup
• 2 tbsp fresh lime juice
• 1 tbsp sesame oil
• 1 head cauliflower, riced
• 1 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• 2 garlic cloves, minced
• 1 medium red onion, sliced into rings
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together chili powder, smoked paprika, cumin, garlic powder, cayenne, peanut butter, cashew butter, soy sauce, maple syrup, lime juice, sesame oil, salt, pepper, minced garlic, and olive oil to form a thick glaze.
3. Pat chicken thighs dry with paper towels and toss them in half the glaze, ensuring each piece is coated. Set aside.
4. Spread the cauliflower rice and sliced onion evenly on the baking sheet. Drizzle with the remaining glaze and toss to coat.
5. Place the glazed chicken thighs on top of the cauliflower mixture, skin-side down if any skin remains.
6. Roast in the preheated oven for 18‑20 minutes, or until the chicken reaches 165°F (74°C) and the cauliflower is tender.
7. Let the dish rest for 5 minutes, then sprinkle chopped cilantro over the top.
8. Serve with lime wedges for a bright finishing touch.

Chef's Note

For a milder flavor, reduce the cayenne or omit it entirely. The glaze can be reheated in a skillet with a splash of water to keep it silky.

Make-Ahead Tips

Store the chicken and cauliflower separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave, then drizzle with the pre‑made glaze for a quick meal.

Substitutions

Use boneless chicken breast for leaner meat, or replace with firm tofu for a vegetarian version. Swap cauliflower rice with quinoa or brown rice.