Honey-Mustard Chicken with Roasted Vegetables

By Bibi

4.42 / 5

15min

45min

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3 cups butternut squash peeled and cubed
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
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