Asian Balsamic Sheet Pan Chicken and Veggies

Oh, how I love an easy sheet pan dinner! Not only is preparation easy, but so is clean up. The best part is that you can modify these dinners in so many ways.

Don’t like chicken thighs? No problem, substitute chicken breasts. Don’t like carrots? No problem, substitute sweet potatoes. Actually, sweet potatoes might be really good in this dish (haha). I’ll have to try that one next time! :)

Asian Sheet Pan Balsamic Chicken and Veggies

To make this easy recipe a complete meal, I like to serve it over whole-grain ramen noodles or brown rice. Yes, ramen noodles don’t have to be highly processed or bad for you!

The ones from Lotus Foods are great. They are made with brown rice and millet flours and are 100% whole grain (I found them in the International section at Whole Foods and Earth Fare). I either toss the seasoning packet in the trash or buy the four pack that doesn’t even come with the seasonings.

It only takes 3 to 4 minutes to boil, so I just pop them in the boiling water at the same time that I turn up the oven to broil to finish this dish. Couldn’t be any easier! Plus, there’s nothing like patting yourself on the back when the timing of your different dishes line up so perfectly. :)

I had the opportunity to share this recipe and these tips on our local Charlotte Today show. Here’s the clip below if you’d like to view it!

And here’s the recipe if you’re ready to give this meal a go. I’d love to hear what subs you try (or plan to try) in the comments below!

Asian Sheet Pan Balsamic Chicken and Veggies

Asian Balsamic Sheet Pan Chicken & Veggies

This is a quick and flavorful recipe packed with veggies.
5 from 6 votes
Prep Time: 10 mins
Cook Time: 28 mins
Marinate Time: 1 hr
Total Time: 1 hr 38 mins
Print Recipe
Servings: 4


Serve With


  • Combine the soy sauce, balsamic, honey, olive oil, and garlic in a container (with a lid) or a zip-top bag. Add the chicken and marinate for at least one hour or up to 24 hours. 
  • When ready to cook, preheat oven to 400 degrees F.
  • Line a baking sheet with foil or parchment (if desired for easy clean up) and arrange the chicken on top. Nestle the veggies around the chicken and drizzle with the remaining marinade (tossing to coat). 
  • Sprinkle with the sesame seeds and red pepper flakes on top, and bake until the chicken is done (no longer pink in the middle) and the veggies are soft when pierced with a fork, about 22 to 25 minutes.
  • Turn the broiler up to high, move sheet pan to top rack, and cook for another 3 to 4 minutes until the glaze is set. Serve warm over brown rice or Asian noodles, if desired.


We recommend organic ingredients when feasible.
Use gluten-free tamari/soy sauce and GF ramen noodles/brown rice to make this recipe gluten-free.
Nutrition Facts
Nutrition Facts
Asian Balsamic Sheet Pan Chicken & Veggies
Amount Per Serving
Calories 659 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 161mg54%
Sodium 1097mg48%
Potassium 1182mg34%
Carbohydrates 86g29%
Fiber 11g46%
Sugar 19g21%
Protein 43g86%
Vitamin A 19765IU395%
Vitamin C 108.3mg131%
Calcium 120mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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16 thoughts on “Asian Balsamic Sheet Pan Chicken and Veggies”

  1. 5 stars
    Made this tonight and all 6 of us loved it. My 8 yr old said she didn’t like it when she saw what we were having. Once she tried it she asked if she could take some for school lunch tomorrow. Haha! Saw the noodles at Costco today in a 12 pack for just under $9. Was thrilled to try it with this dish. I used to make a stir fry that had a very similar taste with cheap ramen and the seasoning packets. This is so much healthier with the baking instead of frying and the clean ingredients. Thanks for sharing! Will definitely be making this again!

  2. Rebekah Sherwood

    5 stars
    Made this tonight and we loved it! Used chicken breasts, added some bell pepper and onion, and served over brown rice. Adding it to the rotation!

  3. 5 stars
    Maybe the chicken i used was thicker than what you did but this took almost an hour to fully cook. Otherwise it was excellent. Thanks for the recipe.

  4. Amanda Benavides

    5 stars
    Another winner with my family. I added yellow & red bell pepper instead of broccoli (family request). Super easy and pairing with the ramen noodles was amazing!

  5. 5 stars
    This was great. I added sweet potatoes with the carrots and broccoli. We used chicken breast and served over a mix of brown and white rice.

  6. I would add onions and red bell this and instead of using the marinade that the raw chicken was in, I would dbl the marinade use half for the chicken and the fresh half to pour over the veggies and chicken b4 cooking

  7. This looks delicious and so easy! You may want to specify fresh (or defrosted) chicken – I could see myself throwing frozen chicken breast on the pan and then wondering why it was pink in the middle (yikes)! :-)

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