Description
Incredibly satisfying sweet potato casserole complete with juicy chicken breast, cauliflower, easy homemade honey mustard sauce, and cheddar cheese! A crazy flavorful and nourishing weeknight dinner the whole family will love. Packed with protein, veggies, and complex carbs all in one--a guaranteed crowd pleaser. Plus it makes plenty for leftovers!
Ingredients
Units
Scale
For the honey mustard:
- 1/3 cup Dijon mustard
- 1/3 cup plain Greek yogurt (I used Fage 2%)
- 1/4 cup extra virgin olive oil
- 1/3 cup honey
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
For the casserole:
- 2 lbs boneless skinless chicken breast, chopped into bite-sized pieces
- 5 cups diced sweet potato (about 3 sweet potatoes)
- 4-5 cups cauliflower florets (from 1 small or 1/2 large head cauliflower)
- 2 tbsp extra virgin olive oil
- 1 tsp coarse kosher salt
- 1/2 tsp smoked paprika
- 1 cup shredded cheddar cheese
- 1/3 cup chopped green onions
- rice, for serving (optional)
Instructions
- Preheat oven to 425F. Chop chicken into small pieces.
- In a large mixing bowl, make honey mustard: whisk Dijon, yogurt, oil, honey, lemon juice garlic powder, salt and pepper until smooth. Add chicken and toss to combine. Set aside to marinate. (This can be done up to 24 hours ahead!)
- Chop sweet potatoes and cauliflower and place in a 9x13 in baking dish. Add 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp smoked paprika. Toss to combine. Bake for 30 minutes.
- Remove dish from oven and toss veggies with a spatula. Dump in chicken with all remaining marinade plus the cheese. Stir well to combine and bake for another 20 minutes, or until chicken is cooked through.
- Let casserole rest for 10 minutes before serving to soak up some of the juices. Garnish with with green onions and dig in, serving over rice if desired (my favorite way)!
Notes
The casserole will have juices at the bottom when it's done; that's normal!