Honey-Mustard Chicken with Roasted Vegetables
- Category: Pan Fried Chicken Breasts
- Author: Bibi
- Rating: 4.42
- 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
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