Mediterranean-Friendly Garlic Cashew Chicken
This Mediterranean twist on garlic cashew chicken blends the richness of toasted cashews with juicy chicken, garlic, Greek yogurt, and olive oil for a lighter, healthier, and fresher version of the classic. Balanced with spinach, tomatoes, lemon, and parsley.
⏳ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
Chicken:
1 ½ lbs (700 g) boneless skinless chicken breast, cut into bite-sized cubes
1 tsp dried oregano
½ tsp paprika (sweet or smoked)
½ tsp salt (or to taste)
½ tsp black pepper, freshly ground
2 tbsp extra virgin olive oil
Vegetables & Sauce:
1 tbsp extra virgin olive oil
5 cloves garlic, minced
1 medium red onion, thinly sliced
1 cup (150 g) cherry tomatoes, halved
2 cups (60 g) baby spinach (or arugula)
½ cup (120 g) plain Greek yogurt
2 tbsp fresh lemon juice
½ cup (120 ml) low-sodium chicken broth (or water + ½ tsp bouillon)
Nuts & Garnish:
¾ cup (100 g) raw cashews, lightly toasted
¼ cup (10 g) fresh parsley, chopped
1 tsp lemon zest (optional)
2 tbsp crumbled feta cheese (optional, for topping)
Instructions
1. Toast the cashews
Place cashews in a dry skillet over medium heat.
Toast for 3–4 minutes until golden and fragrant. Remove and set aside.
2. Cook the chicken
Heat 2 tbsp olive oil in a large skillet over medium heat.
Season chicken with oregano, paprika, salt, and black pepper.
Cook 5–6 minutes, stirring occasionally, until golden brown and fully cooked.
Transfer chicken to a plate.
3. Sauté the vegetables
In the same skillet, add 1 tbsp olive oil.
Sauté garlic and onion for 2–3 minutes until softened.
Add cherry tomatoes and cook another 2 minutes until blistered.
4. Make the sauce
Pour in chicken broth and simmer for 2 minutes.
Lower heat, then whisk in Greek yogurt and lemon juice until creamy (do not boil to prevent curdling).
5. Combine everything
Return chicken to the skillet, add spinach, and stir until wilted.
Mix in toasted cashews and chopped parsley.
Taste and adjust seasoning with salt, pepper, or more lemon juice.
6. Serve
Garnish with lemon zest or crumbled feta if desired.
Serve warm with rice pilaf, couscous, or crusty bread.
Notes & Tips
Yogurt tip: Always reduce heat before adding yogurt to prevent curdling.
Nuts: Cashews can be swapped with almonds or pine nuts.
Vegetable variation: Add bell peppers or zucchini for more Mediterranean flavor.
Meal prep: Keeps well in the fridge for up to 3 days. Reheat gently on low heat.
❓ frequently asked questions FAQ
Q: Can I make this dairy-free?
Yes! Swap Greek yogurt with unsweetened cashew cream or coconut yogurt.
Q: Can I use chicken thighs instead of breasts?
Absolutely — thighs stay juicier and add more flavor.
Q: Can I make it vegetarian?
Yes, replace chicken with chickpeas or tofu and keep the cashews for crunch.
Q: What should I serve it with?
Mediterranean rice pilaf, couscous, quinoa, or a fresh tabbouleh salad are excellent choices.
Nutrition information
Calories: ~410 kcal
Protein: 34 g
Fat: 22 g
Carbohydrates: 18 g
Fiber: 3 g
Sodium: ~480 mg