Honey-Mustard Chicken with Roasted Vegetables

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

Directions

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.