Name: Honey-Mustard Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Peeled and cubed butternut squash - 3 cups; Carrots, peeled and cut 1-inch pieces - 2; Parsnip, peeled and cut into 1/2-inch pieces - 1 large; Sweet potato, peeled and cut into 1/2-inch pieces - 1 small; Red onion, cut into 1-inch wedges - 1 small; Extra-virgin olive oil - 2 tablespoons; Minced fresh rosemary - 2 teaspoons; Sea salt - ½ teaspoon; Fresh ground black pepper - ¼ teaspoon; Skinless, boneless chicken breast halves - 4; Salt - ¼ teaspoon; Ground black pepper to taste - 1 pinch; Extra-virgin olive oil - 1 tablespoon; Low-sodium chicken broth - ½ cup; White wine - ¼ cup; Honey - 2 tablespoons; Whole-grain mustard - 2 tablespoons

Honey-Mustard Chicken with Roasted Vegetables

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Honey-Mustard Chicken with Roasted Vegetables

1. Peeled and cubed butternut squash - 3 cups

2. Carrots, peeled and cut 1-inch pieces - 2

3. Parsnip, peeled and cut into 1/2-inch pieces - 1 large

4. Sweet potato, peeled and cut into 1/2-inch pieces - 1 small

5. Red onion, cut into 1-inch wedges - 1 small

6. Extra-virgin olive oil - 2 tablespoons

7. Minced fresh rosemary - 2 teaspoons

8. Sea salt - ½ teaspoon

9. Fresh ground black pepper - ¼ teaspoon

10. Skinless, boneless chicken breast halves - 4

11. Salt - ¼ teaspoon

12. Ground black pepper to taste - 1 pinch

13. Extra-virgin olive oil - 1 tablespoon

14. Low-sodium chicken broth - ½ cup

15. White wine - ¼ cup

16. Honey - 2 tablespoons

17. Whole-grain mustard - 2 tablespoons

How to cook deliciously - Honey-Mustard Chicken with Roasted Vegetables

1. Stage

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

2. Stage

Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.

3. Stage

Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.

4. Stage

Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.

5. Stage

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.

6. Stage

Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

7. Stage

Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.