Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Zest of 1 lemon
  • Zest of 1 orange
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 large butternut squash (about 3 pounds, peeled, seeded and cut in 1-inch chunks)
  • 1 1/2 pounds brussels sprouts (halved)
  • 4 boneless (skinless chicken breasts)
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.
  • Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
  • Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  • Serve immediately, garnished with parsley, if desired.