Mustard-Glazed Chicken with Roasted Vegetables

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Mustard-Glazed Chicken with Roasted VegetablesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: 1 chicken breast half and 1/2 cup vegetable mixture) (serving size: 1 chicken breast half and 1/2 cup vegetable mixture)


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6 cups cubed peeled butternut squash (about 3 pounds)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 small red onions, cut into 1-inch wedges
1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons whole-grain mustard
2 teaspoons honey


Hands-on: 45 Minutes
Total: 55 Minutes

1. Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).

2. Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425° for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture.

3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan. Add stock and wine to pan; cook 2 minutes. Stir in mustard and honey. Add chicken, turning to coat. Serve with remaining 2 cups vegetable mixture.

Created date

January 2015

Nutritional Information

Calories 342
Fat 10.5 g
Satfat 1.8 g
Monofat 5.7 g
Polyfat 1.4 g
Protein 38 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 109 mg
Iron 1 mg
Sodium 596 mg
Calcium 57 mg