Honey Mustard Crusted Chicken, Baked Sweet Potatoes, and Roasted Veg (One pan meal!)

I hate cleaning up after cooking. I mean I REALLY hate it. I have learned to clean as I go, but I still end up with a mess of cleaning after I am done. So I love one pot or one pan meals. This one is great, it all goes in at one time and cooks at the same temp. If you are cooking for more than 3 or 4, or you don't have big baking sheets, you may have to split it between two pans, but it can still all go in at the same time. If you have never made sweet potatoes this way before, you should try it, it brings out the sugars and caramelizes the side that touches the pan... it's crazy good.

4 boneless, skinless chicken breasts
1/3 c honey mustard
2 tbs white wine
1 c Italian bread crumbs
2 zucchinis, halved lengthwise and cut into 1 inch chunks
2 carrots, halved lengthwise and cut into 1 inch chunks
3 or 4 small sweet potatoes or yams

Preheat your oven to 375 and coat a large baking pan with a thin layer of olive oil.

Sick the sweet potatoes a few times with a fork and put them in the microwave for about 6 minutes to soften up and start cooking, otherwise they will take too long for a one pan meal. Meanwhile, mix the mustard and wine in a bowl and pour out the bread crumbs onto a plate. Dip each chicken breast in the mustard mix until coated and then roll in the bread crumbs. Place on one end of the pan, but don't crowd the breasts. Next, arrange the zucchini and carrots in the middle and around the chicken if there is room, the veggies can be a little crowded. Sprinkle the veggies with a little salt and pepper. Last, take the potatoes out of the oven and slice in half, lengthwise. Arrange those flesh side down on the remaining area of the pan. Bake for about 25 minutes, checking the chicken to be sure it has reached 165 degrees or is no longer pink.