Honey-Mustard Chicken with Roasted Vegetables

Honey-Mustard Chicken with Roasted Vegetables
  • Vegetables:
  • 3 cups peeled and cubed butternut squash
  • 2 carrots, peeled and cut 1-inch pieces
  • 1 large parsnip, peeled and cut into 1/2-inch pieces
  • 1 small sweet potato, peeled and cut into 1/2-inch pieces
  • 1 small red onion, cut into 1-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • Chicken:
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup white wine
  • 2 tablespoons honey
  • 2 tablespoons whole-grain mustard


  1. Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  2. 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. Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
  4. Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
  5. 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. 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. Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

05/10/2018
Honey-Mustard Chicken with Roasted Vegetables, recipe PT15M PT1H 5 455 calories

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