Honey-Mustard Chicken with Roasted Vegetables - Marisolio Tasting Bar

Honey-Mustard Chicken with Roasted Vegetables - Marisolio Tasting Bar

marisolio.com

Experience delicious Honey-Mustard Chicken with roasted veggies in just 1 hour! Perfect for a flavorful dinner. Prep: 15 min, Cook: 45 min, Serves 4.

View full recipe on marisolio.com

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Cooking tools:

  • Meat tenderizer
  • Oven
  • Baking sheet
  • Mixing bowl
  • Stove
  • Skillet
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Peeler
  • Spoon
  • Plate

Ingredients

  • 3 cups of peeled and cubed butternut squash
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 large parsnip, peeled and cut into ½ inch pieces
  • 1 small sweet potato, peeled and cut into ½ inch pieces
  • 1 small red onion, peeled and cut into 1-inch wedges
  • 2 tbsp Cobrancosa Extra Virgin Olive Oil
  • 2 tsp minced fresh rosemary
  • ½ tsp salt
  • ¼ tsp fresh ground black pepper
  • 4 skinless boneless chicken breast halves
  • ¼ tsp salt
  • 1 pinch of ground black pepper to taste
  • 1 tbsp Cobrancosa Extra Virgin Olive Oil
  • ½ cup low-sodium chicken broth
  • ¼ cup white wine
  • 2 tbsp Honey Ginger Balsamic vinegar
  • 2 tbsp whole-grain mustard

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