Honey Mustard Chicken with Roasted Vegetables

14 INGREDIENTS • 20 STEPS • 45MINS

Honey Mustard Chicken with Roasted Vegetables

Recipe

4.0

2 ratings

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

$6.37

Cost Per Serving

Ingredients

Servings

2

us / metric

1

1

4 Tbsp

115 g

Butternut Squash

2 Tbsp

White Cooking Wine

1 tsp

1 Tbsp

Whole Grain Mustard

1

1 pckg

Chicken Base

2

Chicken Breasts

1/2

2 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

1/2 tsp

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1496

Fat

83.1 g

Protein

69.8 g

Carbs

137.1 g

Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1

Preheat oven to 425 degrees F (220 degrees C).

step 2

Peel the Carrot (1) and cut into one inch pieces, then place into a large bowl.

step 2 Peel the Carrot (1) and cut into one inch pieces, then place into a large bowl.

step 3

Peel the Parsnip (1) and Sweet Potato (1) and cut into half inch diced pieces, place in the large bowl.

step 4

Peel Red Onion (1/2) and cut into one inch wedge pieces, and place into bowl.

step 5

Remove needles from Fresh Rosemary (1 tsp) and mince.

step 6

Peel and cube Butternut Squash (115 g).

step 7

To the bowl with the vegetables, add the butternut squash cubes, fresh rosemary, Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Mix to combine.

step 7 To the bowl with the vegetables, add the butternut squash cubes, fresh rosemary, Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Mix to combine.

step 8

In a small bowl, mix together a quarter cup of water and Chicken Base (1 pckg).

step 9

Place the vegetables on a sheet pan lined with parchment paper and roast in the oven for 18 minutes, or until tender.

step 9 Place the vegetables on a sheet pan lined with parchment paper and roast in the oven for 18 minutes, or until tender.

step 10

Remove from heat and keep warm for plating.

step 11

Pat dry Chicken Breasts (2) with paper towels and season each breast with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).

step 12

In a medium saute pan over medium high heat, add Extra-Virgin Olive Oil (1 Tbsp).

step 13

Add the chicken and sear on each side for about five minutes.

step 13 Add the chicken and sear on each side for about five minutes.

step 14

Remove from pan and transfer to a plate.

step 15

Pour chicken broth and White Cooking Wine (2 Tbsp) into the same saute pan and bring to a boil while scraping the browned bits from the bottom of the pan, about two minutes.

step 16

Add Honey (4 Tbsp) and Whole Grain Mustard (1 Tbsp) to the wine mixture, and stir to combine.

step 17

Add the chicken back to the pan and coat evenly with the sauce.

step 17 Add the chicken back to the pan and coat evenly with the sauce.

step 18

Remove from heat and keep warm for plating.

step 19

In the center of two plates, place chicken on top of roasted vegetables. Spoon sauce over the chicken.

step 19 In the center of two plates, place chicken on top of roasted vegetables. Spoon sauce over the chicken.

step 20

Serve and enjoy!

step 20 Serve and enjoy!

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