Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Pat chicken dry and place in one provided tray. Top evenly with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

In second provided tray, combine 2 tsp. olive oil, carrots, peppers, cabbage, 1/4 tsp. salt, and a pinch of pepper.

Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

While meal bakes, in a mixing bowl, combine stir fry sauce, sesame sauce, 1/4 cup water, and brown sugar.

Carefully remove from oven. Drain excess liquid from trays. Trays will be hot! Use a utensil.

Transfer chicken to tray with vegetables and gently stir to combine. Evenly divide mixture between trays. Top trays evenly with sauce mixture and gently stir to coat.

Bake both trays uncovered in hot oven until sauce is bubbling, 10-15 minutes.

Carefully remove from oven.

While meal bakes, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and 1/2 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork. Coarsely crush cashews in shipping bag.

Stem cilantro and tear leaves.

To serve, top rice with chicken and vegetables mixture and garnish with crushed cashews and cilantro. Bon appétit!