Honey Mustard Chicken with Roasted Vegetables Recipe

Honey Mustard Chicken with Roasted Vegetables Recipe

How To Make Honey Mustard Chicken with Roasted Vegetables

Baked honey mustard chicken seasoned with delicious herbs and spices makes up this mouthwatering dish that is served with crisp roasted veggies!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

For Vegetables:

  • 3cupsbutternut squash,peeled, cubed
  • 2carrots,peeled, cut 1-inch pieces
  • 1large parsnip,peeled, cut into ½-inch pieces
  • 1small sweet potato,peeled, cut into ½-inch pieces
  • 1small red onion,cut into 1-inch wedges
  • 2tbspextra virgin olive oil
  • 2tspfresh rosemary,minced
  • ½tspsea salt
  • ¼tspfresh ground black pepper

For Chicken:

  • 4chicken breast,skinless boneless, halves
  • ¼tspsalt
  • 1pinchground black pepper,to taste
  • 1tbspextra virgin olive oil
  • ½cupchicken broth,low sodium
  • ¼cupwhite wine
  • 2tbsphoney
  • 2tbspwhole grain mustard

Instructions

  1. Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F.

  2. Combine the butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl. Add 2 tablespoons of olive oil, rosemary, ½ teaspoon of sea salt, and ¼ teaspoon of 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 about 15 minutes, then stir and continue roasting for about 15 minutes until tender.

  4. Pound the chicken to ½-inch thickness on a work surface, then season with ¼ teaspoon of salt and ground black pepper to taste.

  5. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then cook the chicken for about 5 minutes per side until no longer pink in the center. Transfer chicken to a bowl.

  6. Pour the chicken broth and wine into the same skillet and bring to a boil for about 2 minutes while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  7. Stir the honey and mustard into wine mixture then add chicken and turn pieces until coated.

  8. Serve the chicken alongside roasted vegetables, and enjoy!

Nutrition

  • Calories: 565.64kcal
  • Fat: 27.19g
  • Saturated Fat: 6.22g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 14.44g
  • Polyunsaturated Fat: 4.71g
  • Carbohydrates: 39.37g
  • Fiber: 6.29g
  • Sugar: 16.66g
  • Protein: 39.77g
  • Cholesterol: 112.26mg
  • Sodium: 663.61mg
  • Calcium: 114.88mg
  • Potassium: 1165.76mg
  • Iron: 2.90mg
  • Vitamin A: 1029.11µg
  • Vitamin C: 32.44mg
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