Honey-Mustard Chicken with Roasted Vegetables

INGREDIENTS

Vegetables:

3 cups

peeled and cubed butternut squash

carrots, peeled and cut 1-inch pieces

large parsnip, peeled and cut into 1/2-inch pieces

small sweet potato, peeled and cut into 1/2-inch pieces

small red onion, cut into 1-inch wedges

2 tbsp

extra-virgin olive oil

2 tsp

minced fresh rosemary

1/2 tsp

sea salt

1/4 tsp

fresh ground black pepper

Chicken:

skinless, boneless chicken breast halves

1/4 tsp

salt

1 pinch

ground black pepper to taste

1 tbsp

extra-virgin olive oil

1/2 cup

low-sodium chicken broth

1/4 cup

white wine

2 tbsp

honey

2 tbsp

whole-grain mustard