Ingredients

The following ingredients have 2 Servings
  • 2 chicken breasts (12oz, 360gr) total weight, cut in half
  • 10oz (300gr) butternut squash, sliced
  • 7oz (200gr) white potato, cut into wedges
  • 4oz (120gr) sweet potato, cut into wedges
  • 2 tsp Dijon-Style mustard
  • 3 tbs Balsamic vinegar
  • 2 tbs olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 1 tbs ketchup
  • 1 tsp soy sauce

Instruction

  • Turn oven on 400F (200C)
  • Mix mustard, vinegar, oil, parsley, salt in a large bowl.
  • Add vegetables and stir to coat.
  • Using tongs or fingers, remove vegetables and lay in a single layer on baking sheet.
  • Roast, in pre-heated oven, for 10 minutes.
  • While vegetables roast add ketchup, soy sauce to remaining dressing in the bowl and stir to combine.
  • Add chicken, stir to coat and let rest.
  • After 10 minutes remove baking sheet.
  • Turn vegetables and add chicken.
  • Return to oven and roast for 20 minutes longer
  • Remove and serve.