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
Ingredients
- 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
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.
I made per instruction and really liked it!
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!
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!
Yay! :)
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.
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!
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!
We love hearing that the entire family loved it! – Nicole
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.
Great additions! Glad to hear you loved it. – Nicole
What are the white things on the pan? Mushrooms? Water chestnuts? Garlic?
White carrots! I bought a bag with white, orange and purple (rainbow) carrots. :)
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
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)! :-)
Can’t wait to try this recipe! Do I detect a New Jersey accent?
From me? Not at all! I am from the south haha. :)