This dish screams fall and winter. The mustard coating on the chicken really added flavor and all the vegetables were delicious. The portion sizes of the vegetables are very generous, it’s a nice hearty, earthy meal for a cold night. Get creative and add any other root vegetables you love. The potassium and micronutrients on this dish are amazing too! Enjoy this one!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 1 onion, cut into wedges
- 2 large Yukon gold potatoes, cut into wedges
- 6oz baby carrots, cut in half
- 2-3 parsnips, peeled, cut in half length wise, then cut into 3 inch pieces
- 1 turnip, peeled, cut in half length wise, then cut into wedges
- 1 teaspoon minced fresh rosemary
- 2 teaspoon Dijon or whole grain mustard
- 1/3 cup beer, chicken broth or water
- 2 teaspoon fresh parsley, minced
Directions:
- Preheat oven to 400*F. Pat chicken dry and season with salt and pepper.
- Heat a 12inch oven safe skillet over medium-high heat, add olive oil. Once pan is heated, add chicken, cook until well browned, about 4 minutes each side. Transfer chicken to plate, cover with aluminum foil, and set aside.
- Add onion, potatoes, carrots, parsnips, turnip, rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper to now empty skillet. Cook until vegetables begin to soften, about 5 minutes. Stir frequently.
- Coat chicken breast with mustard and place on top of vegetable mixture. Place skillet in oven, bake for 10 minutes. Add chicken broth (or liquid of choice) to skillet, continue to cook until chicken is cooked through, and registers an internal temperature of 165*F, and vegetables are tender and browned, about 10 to 15 minutes.
- Serve dish on warmed plates, sprinkled with parsley, and enjoy!
Nutrition Information:
Per serving: Calories: 465; Total Fat: 12g; Cholesterol: 109mg; Sodium: 741mg; Total Carbohydrates: 51g; Dietary Fiber: 8g; Sugars: 12g; Protein: 36g
Nutrition Bonus: Potassium: 1210mg; Vitamin A: 62%; Vitamin C: 104%; Calcium: 10%; Iron: 18%
*nutrition information includes low sodium chicken broth
Adopted from: Snyder, Carla. “One-Pan Roast Deviled Chicken.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 140-42. Print.
