Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
414 Calories
Recipe Instructions
Step 1
Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
Step 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.
Step 3
Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
Step 4
Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
Step 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.
Step 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.
Step 7
Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Ingredients
¼ teaspoon salt
2 tablespoons honey
4 skinless, boneless chicken breast halves
¼ cup white wine
½ cup low-sodium chicken broth
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 pinch ground black pepper to taste
¼ teaspoon fresh ground black pepper
2 teaspoons minced fresh rosemary
2 tablespoons whole-grain mustard
1 small red onion, cut into 1-inch wedges
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
