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
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.
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