Honey-Mustard Chicken with Roasted Vegetables – Paleo Friendly Recipe

Are you looking for a healthy, delicious meal that’s easy to prepare? Look no further! This Honey-Mustard Chicken with Roasted Vegetables is a delightful combination of flavors that will tickle your taste buds. Whether you’re following a Paleo diet or simply love wholesome, nutritious food, this recipe is perfect for a weeknight dinner or entertaining guests.

The Best Honey-Mustard Chicken with Roasted Vegetables Recipe

This recipe brings together the sweet and tangy taste of honey-mustard chicken with the hearty, earthy flavors of roasted root vegetables. It’s a match made in culinary heaven, offering a satisfying and balanced meal that’s sure to become a favorite in your household.

Notes on Ingredients

Vegetables:

• 3 cups peeled and cubed butternut squash
• 2 carrots, peeled and cut into 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

Chicken:

• 4 skinless, boneless chicken breast halves
• ¼ teaspoon salt
• A pinch of 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

How to Make Honey-Mustard Chicken with Roasted Vegetables

1. Preheat the Oven: Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
2. Prepare the Vegetables: In a large bowl, combine butternut squash, carrots, parsnip, sweet potato, and red onion. Add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper, stirring to coat. Spread the vegetable mixture in a single layer onto the warmed baking sheet.
3. Roast the Vegetables: Roast in the preheated oven for 15 minutes. Stir and continue roasting until tender, about 15 minutes more.
4. Cook the Chicken: Pound the chicken to 1/2-inch thickness. Season with 1/4 teaspoon salt and ground black pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken until no longer pink in the center, about 5 minutes per side. Transfer the chicken to a bowl.
5. Prepare the Sauce: Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits from the bottom of the pan. Stir in honey and mustard, then add the chicken back to the skillet, turning to coat in the sauce.
6. Serve: Serve the chicken alongside the roasted vegetables for a delightful and balanced meal.

How to Serve Honey-Mustard Chicken with Roasted Vegetables

This dish is versatile and can be served with a simple green salad and some crusty bread to round out the meal. The vibrant colors and flavors make it an appealing dish for guests or a comforting dinner for the family.

How to Store Honey-Mustard Chicken with Roasted Vegetables

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The flavors meld beautifully over time, making for delicious leftovers.

Nutrition information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs About Honey-Mustard Chicken with Roasted Vegetables

The Best Honey-Mustard Chicken with Roasted Vegetables Recipe

Enjoy a delicious and healthy Honey-Mustard Chicken with Roasted Vegetables. Perfect for weeknight dinners or entertaining guests. Paleo-friendly and packed with flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner Plate

Cuisine American

Servings 4 servings

Calories 414 kcal

Ingredients

  

• 3 cups peeled and cubed butternut squash
• 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

Chicken:

• 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

Instructions

 

• Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
• Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
• Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
• Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Notes

Though this is not a one-pan dinner, it is very easy to cook the chicken on top of the stove while the veggies roast away in the oven! Actually, any combination of root vegetables would work – use what you have. A simple green salad and bread, if you like, complete this meal.

 

Keyword Healthy, Honey-Mustard, Paleo, Roasted