That…is basically just a fancy (and less long-winded) way of saying lots of lovely roast veggies, with some chicken and a mustard-y sauce.
I started by roasting diced sweet potato and carrot at about 480 F, for the time it took me to chop everything else. The ‘everything else’ was: 2 stalks of celery, 2 apples (one green, one Gala), some broccoli, 2 onions and a bulb of garlic. I added everything apart from the apples at this stage, and continued roasting at about 390 F.
I then pan-seared the chicken in coconut oil, black pepper and a little salt – just enough to give it a nice crust on both sides, without cooking it all the way through.
I put the chicken in with the veggies when they were almost cooked, and added the apples as well. I drizzled with a quick sauce I made from 3 tbsp coconut milk, 2 tbsp Dijon mustard and 1 tbsp apple cider vinegar. I continued baking until the chicken breast was just done.
Overall, the total oven time ended up being about 45 minutes from start to finish.