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! :)
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 Balsamic Sheet Pan Chicken & Veggies
- 1/4 cup soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 1/2 pounds boneless chicken thighs can substitute breasts
- 1 pound broccoli trimmed and cut into 1/2″ florets
- 1 pound carrots peeled and cut into 1/2″ rounds
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper
- 10 ounces whole-grain ramen noodles cooked (dry weight listed) or brown rice
- 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.