- 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
- Place an 11x17 inch baking sheet in the oven and preheat to 400 degrees.
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tbsp olive oil, rosemary, ½ tsp sea salt, and ¼ tsp 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.
- Pound chicken to ½ inch thickness on a work surface; season with ¼ tsp salt and ground black pepper to taste.
- Heat 1 tbsp 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 brown bits of food off the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey mustard into wine mixture; add chicken and turn pieces until coated. Serve the chicken alongside roasted vegetables.