Introduction

This Maple Dijon Chicken & Roasted Sweet Potato Bowl offers a delightful combination of smoky, sweet, and tangy flavors. With tender marinated chicken, caramelized sweet potatoes, and wholesome grains, it’s a nourishing and satisfying meal perfect for any day of the week.

A white bowl filled with a base layer of dark green cooked kale mixed with caramelized red onion slices. On top, there are several pieces of grilled chicken breast with a golden-brown crust, sliced and arranged in a row slightly angled. The chicken is drizzled with a shiny, light brown sauce and garnished with a small green herb. In the back of the bowl, chunks of roasted orange sweet potato add a bright, roasted color contrast. The bowl sits on a white marbled surface with blurred bowls of sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (about 1 lb)
2 tbsp Dijon mustard
2 tbsp pure maple syrup
1 tbsp olive oil
1 garlic clove, minced
1 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp salt
Freshly ground pepper, to taste
2 cups cooked quinoa or brown rice
1 cup baby spinach or kale
1/4 cup toasted pecans or walnuts
Optional toppings: goat cheese crumbles, dried cranberries, or avocado slices

Instructions

Step 1: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar or lemon juice, salt, and black pepper. Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Step 2: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper. Spread them out in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
Step 3: Heat a skillet or grill pan over medium heat. Add the marinated chicken breasts and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with leftover marinade for a flavorful glaze. Remove the chicken from heat and let it rest for 5 minutes before slicing.
Step 4: Divide the cooked quinoa or brown rice between two large bowls. Top each bowl with roasted sweet potatoes, sliced chicken, and a handful of spinach or kale. Sprinkle with toasted pecans or walnuts.
Step 5: For an optional dressing, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice. Drizzle over the bowls and add any desired toppings such as goat cheese, dried cranberries, or avocado slices. Serve warm and enjoy.

Tips & Variations

Swap sweet potatoes for butternut squash or carrots for a different seasonal flavor.
For a vegetarian option, replace chicken with roasted chickpeas or tofu marinated in the same maple Dijon sauce.
Use farro or couscous instead of quinoa or brown rice for variety.
Toast nuts lightly before adding to enhance their crunch and flavor.
Marinate the chicken overnight for deeper flavor infusion.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and sweet potatoes gently in a skillet or microwave until warmed through. To keep greens fresh, add them just before serving rather than storing mixed in the bowl.

How to Serve

A white bowl filled with a bed of dark green sautéed kale and scattered roasted mushrooms forms the base, topped with bright orange roasted sweet potato cubes arranged around two golden-browned grilled chicken breasts at the center. The chicken is covered with a creamy yellow sauce sprinkled with fresh green herbs. The bowl is set on a white marbled surface with a white cloth napkin underneath and a silver fork nearby. In the background, wooden bowls hold chopped green herbs and more sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, frozen sweet potatoes can be used. Just increase the roasting time slightly to ensure they become tender and caramelized.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy, or ensure the juices run clear and the meat is no longer pink inside.

Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

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4.5 from 629 reviews

Delicious and wholesome Maple Dijon Chicken & Roasted Sweet Potato Bowls featuring tender chicken breasts marinated in a tangy and sweet maple Dijon sauce, paired with perfectly roasted smoky sweet potatoes, nutritious quinoa or brown rice, fresh greens, and crunchy toasted nuts. This easy-to-make, flavorful bowl is ideal for a balanced, satisfying meal packed with sweet, savory, and nutty flavors.

Author: Elias
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Chicken Marinade:

2 large boneless, skinless chicken breasts (about 1 lb)
2 tbsp Dijon mustard
2 tbsp pure maple syrup
1 tbsp olive oil
1 garlic clove, minced
1 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp salt
Freshly ground pepper, to taste

For the Bowls:

2 cups cooked quinoa or brown rice
1 cup baby spinach or kale
1/4 cup toasted pecans or walnuts
Optional toppings: goat cheese crumbles, dried cranberries, or avocado slices

Instructions

Marinate the Chicken: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper on a baking sheet. Spread the potatoes in an even single layer and roast for 25–30 minutes, flipping halfway through, until they are golden brown and tender.
Cook the Chicken: Heat a skillet or grill pan over medium heat. Place the marinated chicken breasts in the pan and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Occasionally baste the chicken with leftover marinade to create a glossy glaze. Once cooked, remove from heat and let rest for 5 minutes before slicing.
Assemble the Bowls: Divide cooked quinoa or brown rice between two large bowls. Top each bowl with roasted sweet potatoes, sliced maple Dijon chicken, and a handful of fresh baby spinach or kale. Sprinkle with toasted pecans or walnuts and add optional toppings like goat cheese crumbles, dried cranberries, or avocado slices.
Drizzle & Serve: Whisk together a quick dressing using 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice if desired. Drizzle the dressing over the bowls for added flavor. Serve warm and enjoy the harmony of smoky, sweet, tangy, and nutty flavors.

Notes

Marinating the chicken longer (up to 4 hours) intensifies flavor and juiciness.
You can substitute quinoa with brown rice or any preferred whole grain.
For a vegetarian version, replace the chicken with marinated tofu or chickpeas.
Feel free to customize toppings to suit your taste, such as adding fresh herbs or seeds.
Leftover marinade should be used only for basting and not consumed raw.
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.

Keywords: Maple Dijon Chicken, Roasted Sweet Potato Bowls, Healthy Chicken Bowl, Sweet Potato Recipe, Quinoa Bowl, Maple Syrup Chicken, Autumn Bowls