- 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
- 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
How to Make It
Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.