Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
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.
- 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
