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Mustard-Glazed Chicken with Roasted Vegetables

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 45 mins
Total time 55 mins
Yield

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)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.