![](https://cdn.statically.io/img/www.allrecipes.com/thmb/dpDwEyGqPsYlXCpm29CB3HhLAX4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2135692-91339353d3fc4e368d39e8b9c4e427d0.jpg)
Ingredients
Vegetables:
-
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
Chicken:
-
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
Directions
-
Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
-
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.
-
Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
-
Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
-
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.
-
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.
-
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 |
14g | Fat |
43g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 414 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 12% |
Cholesterol 68mg | 23% |
Sodium 586mg | 25% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 7g | 26% |
Total Sugars 17g | |
Protein 28g | 56% |
Vitamin C 36mg | 40% |
Calcium 120mg | 9% |
Iron 5mg | 29% |
Potassium 1051mg | 22% |
* 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.