Honey-Mustard Chicken with Roasted Vegetables

Recipesfull introduces to you: Chicken Recipes. (Honey-Mustard Chicken with Roasted Vegetables). Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Honey-Mustard Chicken with Roasted Vegetables

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

Dinner

Directions

Step 1

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

Step 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.

Step 3

Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender about 15 minutes more.

Step 4

Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.

Step 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.

Step 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.

Step 7

Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutritional Information

Honey-Mustard Chicken with Roasted Vegetables

Servings Per Recipe:4

Calories: 413.9

% Daily Value *

Protein: 28.2g 56%

Carbohydrates: 43.4g 14%

Dietary Fiber: 7.2g 29%

Sugars: 17.4g

Fat: 13.9g 21%

Saturated Fat: 2.4g 12%

Cholesterol: 67.7mg 23%

Vitamin A Iu: 20894IU 418%

Niacin Equivalents: 18.5mg 142%

Vitamin B6: 0.8mg 52%

Vitamin C: 35.7mg 60%

Folate: 82.8mcg 21%

Calcium: 120.4mg 12%

Iron: 5.2mg 29%

Magnesium: 94.7mg 34%

Potassium: 1051.1mg 29%

Sodium: 586mg 23%

Thiamin: 0.3mg 26%

Calories From Fat: 124.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.