Honey-Mustard Chicken with Roasted Vegetables

Name: Honey-Mustard Chicken with Roasted Vegetables
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

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

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

4 skinless

boneless chicken breast halves

¼ teaspoon salt

1 pinch ground black pepper to taste

1 tablespoon extra-virgin olive oil

½ cup low-sodium chicken broth

¼ cup white wine

2 tablespoons honey

2 tablespoons whole-grain mustard

Methods :

Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

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.

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

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

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.

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.

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