Honey-Mustard Chicken with Roasted Vegetables

Name: Honey-Mustard Chicken with Roasted Vegetables
Total time: 60
Yield: 4
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

Recipe by Bibi from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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3 cups peeled and cubed butternut squash
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2 carrots, peeled and cut 1-inch pieces
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1 large parsnip, peeled and cut into 1/2-inch pieces
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1 small sweet potato, peeled and cut into 1/2-inch pieces
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1 small red onion, cut into 1-inch wedges
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2 tablespoons extra-virgin olive oil
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2 teaspoons minced fresh rosemary
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½ teaspoon sea salt
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¼ teaspoon fresh ground black pepper

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4 skinless, boneless chicken breast halves
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¼ teaspoon salt
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1 pinch ground black pepper to taste
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1 tablespoon extra-virgin olive oil
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½ cup low-sodium chicken broth
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¼ cup white wine
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2 tablespoons honey
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2 tablespoons whole-grain mustard

Instructions

Place an 11x17-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.