Ingredients
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
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
Preparation
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!
