Step 1

Preheat oven to 425F. Chop chicken into small pieces.

Step 2

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!)

Step 3

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.

Step 4

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.

Step 5

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)!