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