Ingredients

The following ingredients have 4 Servings
  • 24 oz. bite size assorted potatoes (yukon, red, and purple)
  • 3 carrots, cut into 1″
  • 2 cups diced butternut squash
  • 1 red onion, cut into quarters
  • 2 red peppers, cut into quarters
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1.5 lbs. skinless boneless chicken breast
  • 3 tablespoons honey
  • 2 tablespoons stone ground mustard
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Preheat oven to 400 degrees.
  • In a large bowl, add potatoes, carrots, butternut squash, red onion, red pepper, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands gently toss to coat everything with.
  • Spread vegetables out on a baking sheet in a single layer.
  • Place chicken breasts on top of vegetables.
  • In a small bowl, add honey, stone ground mustard, olive oil, dijon mustard, balsamic vinegar, fresh thyme, garlic powder, salt, and pepper. Using a whisk, stir everything together to form a sauce.
  • Generously brush the sauce on the chicken breasts until none is left.
  • Bake for 30 minutes.
  • Turn the oven to broiler on HIGH and broil the chicken to give it a nice browning on top for 3-5 minutes. (chicken should have an internal temperature of 165 degrees in order to serve)
  • Garnish with fresh thyme and serve.
  • Note: depending on the thickness of the chicken, cooking times may vary