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Healthier Honey Mustard Chicken Sweet Potato Casserole Recipe

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3.9 from 10 reviews

This Healthier Honey Mustard Chicken Sweet Potato Casserole combines tender, marinated chicken breast with nutrient-rich sweet potatoes and cauliflower, baked to perfection with a flavorful honey mustard sauce and a cheesy topping. Perfect for a wholesome and comforting weeknight dinner, this casserole is easy to prepare and packed with delicious, balanced flavors.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Honey Mustard Marinade

  • 1/3 cup Dijon mustard
  • 1/3 cup plain Greek yogurt (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

Main Ingredients

  • 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

  1. Preheat and prepare chicken: Preheat your oven to 425°F. Chop the chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
  2. Make and apply the honey mustard marinade: In a large mixing bowl, whisk together Dijon mustard, plain Greek yogurt, extra virgin olive oil, honey, fresh lemon juice, garlic powder, kosher salt, and black pepper until the mixture is smooth and homogenous. Add the chopped chicken and toss to coat thoroughly. Allow the chicken to marinate for at least a few minutes or up to 24 hours for enhanced flavor.
  3. Prepare and bake the vegetables: Chop the sweet potatoes and cauliflower into similar-sized pieces. Place them in a 9×13 inch baking dish. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon coarse kosher salt and 1/2 teaspoon smoked paprika. Toss everything together to coat evenly. Bake the vegetables in the preheated oven for 30 minutes to start the cooking process.
  4. Add chicken and finish baking: Remove the baking dish from the oven, gently toss the roasted vegetables with a spatula, then add the marinated chicken along with all the remaining marinade into the dish. Sprinkle shredded cheddar cheese over the top and stir gently to combine all ingredients well. Return to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.
  5. Rest and garnish: Allow the casserole to rest for 10 minutes after removing it from the oven. This helps the flavors to meld and the juices to be reabsorbed. Garnish with chopped green onions before serving. Serve over rice if desired for a complete meal.

Notes

  • The chicken can marinate up to 24 hours ahead, making this casserole great for meal prepping.
  • Adjust seasoning according to taste, particularly salt and pepper.
  • For a dairy-free option, omit the Greek yogurt and cheese or use suitable substitutes.
  • Sweet potatoes can be substituted with regular potatoes, but the cooking time may vary slightly.
  • Serving over rice is optional but adds a nice complementary texture and additional carbs.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/healthier-honey-mustard-chicken-sweet-potato-casserole-recipe/