Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.