Honey-Mustard Chicken With Roasted Vegetables Recipe

Name: Honey-Mustard Chicken With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1613

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Honey-Mustard Chicken With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Mustard Chicken With Roasted Vegetables

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