Crunchy Roasted Chicken

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 6 servings


  • 1 cup roasted cashews chopped
  • 1/2 cup chopped fresh cilantro
  • 2 large jalapeno peppers seeded and chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic chopped
  • 2 tablespoons low sodium soy sauce
  • 1 medium lime juiced
  • 1 tablespoon honey
  • Sea salt and freshly ground black pepper to taste
  • 6 medium boneless skinless chicken breasts


  • Preheat the oven to 375 degrees.
  • In a blender or food processor, add first 9 ingredients (nuts through salt and pepper).
  • In a large bowl, add chicken and half of the marinade from blender, and marinate in the refrigerator for 3 hours or overnight.
  • On a large roasting pan, add chicken and roast for 25 to 30 minutes until the chicken is cooked through. Serve with remaining marinade.


SERVING SUGGESTION: Sautéed or Steamed vegetables: asparagus, broccoli, cauliflower, zucchini, green beans, squash, and Brussels sprouts.
VEGETARIAN: Replace chicken with firm tofu.
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: 455 Calories; 18g Fat (36.1% calories from fat); 59g Protein; 13g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
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