Introduction

This Maple Dijon Chicken & Sweet Potato Bowl is a cozy, flavorful meal that combines tender marinated chicken with caramelized sweet potatoes and hearty quinoa or brown rice. It’s perfect for a nourishing dinner that warms you from the inside out.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (substitute: butternut squash or carrots)
2 tablespoons olive oil (substitute: avocado oil or melted coconut oil)
1 teaspoon garlic powder (tip: fresh minced garlic for a more robust taste)
4 chicken breasts (substitute: chicken thighs for extra flavor and juiciness)
3 tablespoons maple syrup (substitute: honey)
2 tablespoons Dijon mustard (tip: whole grain mustard for a chunkier texture)
1 cup quinoa or brown rice (tip: cooked leafy greens for a lighter dish)
Fresh herbs such as parsley or cilantro for garnish
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.
Step 2: Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Step 3: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper to create the marinade.
Step 4: Coat the chicken breasts thoroughly in the marinade and let them sit for at least 15 minutes to absorb the flavors.
Step 5: Cook the marinated chicken in a skillet over medium heat for 6-7 minutes on each side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
Step 6: Prepare quinoa or brown rice according to package instructions while the chicken cooks.
Step 7: Slice the cooked chicken and assemble your bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.

Tips & Variations

Try swapping sweet potatoes for butternut squash or carrots for a different sweetness.
Use fresh minced garlic instead of garlic powder for a stronger garlic flavor.
Chicken thighs can add extra richness and juiciness compared to breasts.
Whole grain mustard adds texture and a slightly different flavor to the marinade.
Substitute the quinoa or rice with cooked leafy greens for a lighter, low-carb option.
Top with parsley or cilantro to add a fresh herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat the chicken and sweet potatoes separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken and roast the sweet potatoes in advance. Store them separately in the refrigerator and assemble the bowls just before serving.

What can I use if I don’t have Dijon mustard?

If Dijon mustard is unavailable, yellow mustard or a mild spicy mustard can be used, though it will slightly change the flavor profile.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe

Print Recipe

★★★★★

4.4 from 89 reviews

This Maple Dijon Chicken & Sweet Potato Bowls recipe is a comforting and wholesome meal featuring tender chicken breasts marinated in a sweet and tangy maple Dijon sauce, paired with caramelized roasted sweet potatoes and a base of quinoa or brown rice. Perfect for a nutritious lunch or dinner, this dish blends savory, sweet, and herbaceous flavors to satisfy your soul while providing balanced nutrition.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting and Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Sweet Potatoes

2 medium Sweet Potatoes (Substitution: Butternut squash or carrots can be used for a different sweet profile.)
2 tablespoons Olive Oil (Substitution: Avocado oil or melted coconut oil can be used.)
1 teaspoon Garlic Powder (Tip: Fresh minced garlic can be substituted for a more robust taste.)
Salt and Pepper to taste

Chicken Marinade and Meat

4 Chicken Breasts (Substitution: Chicken thighs can be used for extra flavor and juiciness.)
3 tablespoons Maple Syrup (Substitution: Honey can be swapped for a different sweetener.)
2 tablespoons Dijon Mustard (Tip: Whole grain mustard offers a chunkier texture and different flavor profile.)
1 tablespoon Olive Oil
Salt and Pepper to taste

Base & Garnish

1 cup Quinoa or Brown Rice (Tip: Substituting with cooked leafy greens can create a lighter dish.)
Fresh Herbs such as parsley or cilantro for garnish

Instructions

Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper to evenly coat.
Roast Sweet Potatoes: Spread the sweet potato cubes on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
Make the Marinade: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined to create a flavorful marinade.
Marinate the Chicken: Coat the chicken breasts thoroughly in the marinade. Allow them to sit for at least 15 minutes to absorb the flavors.
Cook the Chicken: Heat a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side until they develop a golden brown crust and an internal temperature of 165°F (74°C) is reached.
Prepare the Grain Base: Cook quinoa or brown rice according to the package instructions until fluffy and tender.
Assemble the Bowls: Slice the cooked chicken breasts into strips. In each bowl, layer cooked quinoa or rice, roasted sweet potatoes, and sliced chicken. Garnish with freshly chopped herbs such as parsley or cilantro.

Notes

For a different flavor profile, substitute sweet potatoes with butternut squash or carrots.
Use fresh minced garlic instead of garlic powder for a stronger garlic flavor.
Chicken thighs can be used instead of breasts for juicier meat.
Whole grain mustard can replace Dijon mustard for a chunkier texture.
Honey is a good alternative to maple syrup if desired.
Avocado oil or melted coconut oil can be used instead of olive oil for roasting.
Cooked leafy greens can replace quinoa or brown rice for a lighter option.
Let the chicken marinate longer than 15 minutes for deeper flavor integration.

Keywords: maple Dijon chicken, sweet potato bowls, roasted sweet potatoes, quinoa bowls, healthy chicken recipe, easy dinner, one skillet chicken, gluten free meal