Honey-Mustard Chicken with Roasted Vegetables
Prep Time: 15 min
Cook Time: 45 min
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