This dish screams fall and winter. The Dijon mustard coating on the chicken is a must. Vegetables have a comforting feel making this a perfect dish on a cold night. But, be creative and add any other root vegetables you love. The potassium and micronutrients on this dish are amazing too! Enjoy!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon olive oil
- 1 sweet yellow onion, cut into wedges
- 2 large Yukon gold potatoes, cut into wedges
- 6oz baby carrots, cut in half
- 3 parsnips, peeled, cut in half length wise and diced
- 1 turnip, peeled, cut in half length wise, then cut into wedges
- 1 teaspoon fresh rosemary – minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon Dijon or whole grain mustard
- 1/3 cup beer, low sodium chicken broth or water
- 2 teaspoon fresh parsley – minced
Directions:
- Preheat oven to 400*F. Pat chicken dry and season with salt and pepper.
- Add olive oil to a 12inch oven safe skillet and heat on stove top over medium-high heat. Add chicken, cook until well browned, about 5 minutes each side. Transfer chicken to plate, cover with foil and set aside.
- Add onion, potatoes, carrots, parsnips, turnip, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper to now empty skillet. Cook over medium-high heat on stove top until vegetables begin to soften, about 6 minutes. Stir frequently.
- Coat chicken breast generously with mustard and place on top of vegetable mixture. Bake mixture in oven for about 10 minutes. Add chicken broth (or liquid of choice) to skillet, continue to cook until chicken registers an internal temperature of 165*F, and vegetables are tender and browned, about 15 minutes.
- Serve with parsley on top, 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
Modified 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.
