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Honey-Mustard Chicken with Roasted Vegetables

Honey-Mustard Chicken with Roasted Vegetables

Name: Honey-Mustard Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
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

Rating: 4.42 stars

55 Ratings
40 Reviews
8 Photos

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

By Bibi

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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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.

Cook's Note:

Though this is not a one-pan dinner, it is very easy to cook the chicken on top of the stove while the veggies roast away in the oven! Actually, any combination of root vegetables would work - use what you have. A simple green salad and bread, if you like, complete this meal.

Nutrition Facts

Per Serving:

414 calories; protein 28.2g; carbohydrates 43.4g; fat 13.9g; cholesterol 67.7mg; sodium 586mg. Full Nutrition

Reviews (40)

Most helpful positive review

mauigirl

03/10/2015

This recipe certainly took the chicken breast to another level.These simple ingredients packed some powerful & delicious flavor for such a quick and easy recipe. I made this as directed but I did use a yellow onion because that is all I had. I also added just a touch of butter to the chicken pan to help brown the chicken better. Sparky declared this five stars and wants it on a regular rotation. I concur! Try this....you'll LOVE it! Thanks for sharing Bibi! Read More

Helpful

(16)

Most helpful critical review

Kristen Swinton

01/17/2016

I didn't love this but that might be because I'm not a big mustard fan. I also thought the veggies were a little bland. Read More

Helpful

(1)

55 Ratings

5 star values: 33
4 star values: 15
3 star values: 5
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mauigirl

03/09/2015

Helpful

(16)

afredette

01/03/2016

I let the chicken simmer is the sauce for a few to let the sauce reduce and thicken. It was delicious. Read More

Helpful

(4)

merlion

05/10/2015

The honey mustard chicken is nice although I think the vegetables can do with more seasoning. Read More

Helpful

(3)

Mike H

01/31/2016

Very tasty exactly as written except I used extra marjoram and garlic powder on the vegs. The mustard sauce adds a nice flavor. It was runny so I added corn starch. Read More

Helpful

(3)

jasantoli

11/11/2015

I added quite a few herbs to the squash and carrots...namely basil thyme oregano. Turned out great! Read More

Helpful

(2)

Jill Harju

10/15/2016

This is a great dish! I needed something everyone who attended the potluck could eat. We make this recipe as stated when we are home but, if you cube the chicken it is perfect for potlucks. Everyone loves it and it is very simple to prepare. Read More

Helpful

(2)

debbie

01/10/2017

Deeeeelishus! The only different thing I did was throw a little brown sugar on the veggies halfway through. Served it w/rice. Even my picky husband had seconds. It's a keeper! Read More

Helpful

(1)

HOWEWASS

01/02/2016

Easy and tasty. Chopping vegetables is a bit time consuming. I replaced the wine with additional broth but found the sauce runnier than I anticipated. Read More

Helpful

(1)

Kristen Swinton

01/17/2016

I didn't love this but that might be because I'm not a big mustard fan. I also thought the veggies were a little bland. Read More

Helpful

(1)

More Reviews

Back to Honey-Mustard Chicken with Roasted Vegetables

All Reviews for Honey-Mustard Chicken with Roasted Vegetables

- of Reviews

Honey-Mustard Chicken with Roasted Vegetables

Servings Per Recipe: 4
Calories: 413.9

% Daily Value *

protein: 56 %

carbohydrates: 14 %

dietary fiber: 29 %

sugars:

fat: 21 %

saturated fat: 12 %

cholesterol: 23 %

vitamin a iu: 418 %

niacin equivalents: 142 %

vitamin b6: 52 %

vitamin c: 60 %

folate: 21 %

calcium: 12 %

iron: 29 %

magnesium: 34 %

potassium: 29 %

sodium: 23 %

thiamin: 26 %

calories from fat:

*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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Honey-Mustard Chicken with Roasted Vegetables

1 of 40

All Reviews

mauigirl

03/09/2015

Helpful

(16)

afredette

01/03/2016

I let the chicken simmer is the sauce for a few to let the sauce reduce and thicken. It was delicious.

Helpful

(4)

merlion

05/10/2015

The honey mustard chicken is nice although I think the vegetables can do with more seasoning.

Helpful

(3)

Mike H

01/31/2016

Very tasty exactly as written except I used extra marjoram and garlic powder on the vegs. The mustard sauce adds a nice flavor. It was runny so I added corn starch.

Helpful

(3)

jasantoli

11/11/2015

I added quite a few herbs to the squash and carrots...namely basil thyme oregano. Turned out great!

Helpful

(2)

Jill Harju

10/15/2016

Helpful

(2)

debbie

01/10/2017

Deeeeelishus! The only different thing I did was throw a little brown sugar on the veggies halfway through. Served it w/rice. Even my picky husband had seconds. It's a keeper!

Helpful

(1)

HOWEWASS

01/02/2016

Easy and tasty. Chopping vegetables is a bit time consuming. I replaced the wine with additional broth but found the sauce runnier than I anticipated.

Helpful

(1)

Kristen Swinton