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Simple Honey Mustard Chicken and Sweet Potatoes

A delicious sheet-pan meal featuring honey-mustard marinated chicken, roasted sweet potatoes, and cauliflower topped with melted cheddar and green onions.

  • Total Time: 50-55 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1/3 cup Grey Poupon Dijon mustard
  • 1/3 cup Fage non-fat Greek yogurt
  • 1/4 cup olive oil
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1 tsp garlic powder
  • 1 1/2 tsp salt (for marinade)
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1 tsp cornstarch
  • 2 lb chicken breast, cut into 1-inch cubes
  • 5 cups sweet potato, diced 1/2-inch
  • 5 cups cauliflower florets
  • 2 1/2 tbsp olive oil (for roasting)
  • 1 1/4 tsp salt (for veg)
  • 3/4 tsp smoked paprika
  • 1 1/4 cups cheddar, freshly grated
  • 1/3 cup green onions, sliced
  • Cooked jasmine or brown rice, as needed

Instructions

  1. Combine mustard, yogurt, olive oil, honey, and lemon juice in a medium bowl until smooth and emulsified.
  2. Add garlic powder, salt, pepper, thyme, and cornstarch to the marinade and whisk until incorporated.
  3. Stir the cubed chicken into the marinade, coating each piece, then cover and refrigerate for at least 15 minutes.
  4. Preheat the oven to 425°F (220°C) while the chicken marinates.
  5. Dice sweet potatoes into uniform half-inch pieces and trim cauliflower into similar-sized florets.
  6. Toss sweet potatoes and cauliflower with 2 1/2 tablespoons olive oil, 1 1/4 teaspoons salt, and smoked paprika in a large bowl.
  7. Spread the vegetables on a large rimmed baking sheet in a single layer.
  8. Roast the vegetables for 10 minutes.
  9. Add the marinated chicken to the pan and arrange evenly.
  10. Return the pan to the oven and roast until chicken reaches 165°F and vegetables are fork-tender, about 20-25 minutes.
  11. Remove the tray from the oven and sprinkle the grated cheddar evenly over the hot chicken and vegetables.
  12. Allow cheese to melt for 2-3 minutes before garnishing with sliced green onions.
  13. Plate the chicken and vegetables over cooked rice and serve hot.

Notes

Marinate chicken for at least 15 minutes for best flavor. Ensure vegetables are diced uniformly for even cooking. Add cheese at the end to prevent burning.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 12g
  • Sodium: 520mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 34g
  • Cholesterol: 85mg

Keywords: honey mustard chicken, sheet pan meals, weeknight dinner