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Home » Recipes

Asian Balsamic Sheet Pan Chicken and Veggies

Asian Balsamic Sheet Pan Chicken and Veggies on a tray

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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. Make this simple and hearty Asian-inspired sheet pan chicken and veggies recipe that comes together in no time!

Easy Asian Sheet Pan 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!

Try This Sheet Pan Chicken and Veggies With Whole Wheat Ramen Noodles!

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.

Can you Substitute Chicken Thighs for Chicken Breasts?

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! :)

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 sheet pan chicken and veggies 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! You will also love this Lo Mein Recipe and this Chicken and Broccoli!

Asian Sheet Pan Balsamic Chicken and Veggies

Asian Balsamic Sheet Pan Chicken & 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 this Asian Balsamic Sheet Pan Chicken & Veggies recipe in so many ways. There's no lack of flavor with this soy sauce based marinade ... enjoy!
7 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 28 minutes mins
Marinate Time: 1 hour hr
Total Time: 1 hour hr 38 minutes mins
Course: Dinner
Cuisine: Asian
Method: One Pot / Sheet Pan
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 4
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Ingredients
  

  • ¼ cup soy sauce
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 ½ pounds boneless chicken thighs (can substitute breasts)
  • 1 pound broccoli (trimmed and cut into ½" florets)
  • 1 pound carrots (peeled and cut into ½" rounds)
  • 1 teaspoon sesame seeds
  • ½ teaspoon crushed red pepper

Serve With

  • 10 ounces whole-grain ramen noodles (cooked (dry weight listed) or brown rice)

Instructions
 

  • 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.

Notes

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.
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2.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Claire says

    January 05, 2025 at 9:44 pm

    5 stars
    Easy, yummy and leftovers. Perfect!

    Reply
  2. Sasha says

    May 20, 2019 at 3:29 pm

    5 stars
    I made per instruction and really liked it!

    Reply
  3. Brittany says

    May 15, 2019 at 12:51 am

    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!

    Reply
  4. Rebekah Sherwood says

    May 08, 2019 at 9:28 pm

    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!

    Reply
    • Lisa Leake says

      May 10, 2019 at 5:24 pm

      Yay! :)

      Reply
  5. Jen says

    May 08, 2019 at 8:27 pm

    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.

    Reply
    • Lisa Leake says

      May 10, 2019 at 5:24 pm

      Yes, if they were really thick pieces that could change the cooking time. I am glad you checked to make sure it was fully cooked before eating!

      Reply
  6. Amanda Benavides says

    April 30, 2019 at 9:12 pm

    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!

    Reply
    • 100 Days Admin says

      May 01, 2019 at 9:14 am

      We love hearing that the entire family loved it! - Nicole

      Reply
  7. Emily says

    April 23, 2019 at 8:22 pm

    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.

    Reply
    • 100 Days Admin says

      April 24, 2019 at 12:57 pm

      Great additions! Glad to hear you loved it. - Nicole

      Reply
  8. Jen Leffers says

    April 22, 2019 at 5:35 pm

    What are the white things on the pan? Mushrooms? Water chestnuts? Garlic?

    Reply
    • Lisa Leake says

      May 10, 2019 at 5:23 pm

      White carrots! I bought a bag with white, orange and purple (rainbow) carrots. :)

      Reply
  9. Dee says

    April 19, 2019 at 5:42 pm

    I would add onions and red bell peppers.to 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

    Reply
  10. Kim Germaine says

    April 18, 2019 at 8:33 pm

    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)! :-)

    Reply
  11. Ellen says

    April 18, 2019 at 10:07 am

    Can’t wait to try this recipe! Do I detect a New Jersey accent?

    Reply
    • Lisa Leake says

      May 10, 2019 at 5:25 pm

      From me? Not at all! I am from the south haha. :)

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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