Name: Honey Mustard Chicken with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: For Vegetables:; 3 cups butternut squash; 2 carrots; 1 large parsnip; 1 small sweet potato; 1 small red onion; 2 tbsp extra virgin olive oil; 2 tsp fresh rosemary; ½ tsp sea salt; ¼ tsp fresh ground black pepper; For Chicken:; 4 chicken breast; ¼ tsp salt; 1 pinch ground black pepper; 1 tbsp extra virgin olive oil; ½ cup chicken broth; ¼ cup White Wine; 2 tbsp honey; 2 tbsp whole grain mustard

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

Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F.
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.
Roast vegetables in the preheated oven for about 15 minutes, then stir and continue roasting for about 15 minutes until tender.
Pound the chicken to ½-inch thickness on a work surface, then season with ¼ teaspoon of salt and ground black pepper to taste.
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.
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.
Stir the honey and mustard into wine mixture then add chicken and turn pieces until coated.
Serve the chicken alongside roasted vegetables, and enjoy!