Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

Introduction

Maple Dijon Chicken & Roasted Sweet Potato Bowls offer a delicious balance of smoky, sweet, and tangy flavors. This wholesome meal combines tender chicken marinated in maple and Dijon with perfectly roasted sweet potatoes and nutritious grains. It’s an easy, satisfying dish perfect for weeknight dinners or meal prep.

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 (for sweet potatoes)
• 1/2 tsp smoked paprika
• 1/2 tsp salt (for sweet potatoes)
• 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

1. Step 1: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, coating well. Cover and let marinate for at least 30 minutes or up to 4 hours in the fridge.
2. 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 pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. Step 3: Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the leftover marinade for extra glaze. Remove from heat and let rest for 5 minutes before slicing.
4. Step 4: Divide cooked quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced maple Dijon chicken, and a handful of greens. Sprinkle with toasted nuts and your favorite toppings like goat cheese or avocado.
5. Step 5: (Optional) Whisk together 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice to make a quick dressing. Drizzle over the bowls and serve warm.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the fridge.
• Swap quinoa for brown rice or farro based on preference.
• Add dried cranberries or pomegranate seeds for a tart burst.
• Use kale instead of spinach for a heartier green.
• Toast nuts lightly in a dry pan to enhance their crunch and flavor.

Storage

Store leftover bowls in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Keep any optional toppings, especially avocado or goat cheese, separate until serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will be juicier. Adjust cooking time slightly, checking for an internal temperature of 165°F (75°C).

Is it necessary to marinate the chicken?

Marinating enhances flavor and tenderness but if short on time, you can cook the chicken with the mustard and maple glaze, though the taste and texture may be less developed.

Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

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4.5 from 82 reviews

This Maple Dijon Chicken & Roasted Sweet Potato Bowl is a deliciously balanced meal featuring tender chicken breasts marinated in a sweet and tangy maple Dijon glaze, paired with smoky roasted sweet potatoes and nutritious quinoa or brown rice. Finished with fresh greens, toasted nuts, and optional toppings like goat cheese or avocado, this recipe is perfect for a wholesome, comforting dinner that’s both satisfying and full of flavor.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 generous bowls 1x
• Category: Healthy & Fresh
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

For the Optional Dressing:

• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• A squeeze of lemon juice

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar or lemon juice, salt, and black pepper until smooth. Add the chicken breasts, coating them well with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse the chicken.
2. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the peeled and cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper until evenly coated. Spread the sweet potatoes in a single layer on the baking sheet. Roast in the oven for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
3. Cook the Chicken: Heat a skillet or grill pan over medium heat. Once hot, add the marinated chicken breasts. Cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Occasionally baste the chicken with any leftover marinade to create a flavorful glaze. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
4. Assemble the Bowls: Divide the cooked quinoa or brown rice evenly between two large bowls. Top each bowl with the roasted sweet potatoes, sliced maple Dijon chicken, and a handful of fresh baby spinach or kale. Sprinkle with toasted pecans or walnuts and add any optional toppings such as goat cheese crumbles, dried cranberries, or avocado slices for extra flavor and texture.
5. Drizzle & Serve: For an optional dressing, whisk together olive oil, Dijon mustard, maple syrup, and a squeeze of lemon juice until emulsified. Drizzle this dressing over the assembled bowls just before serving to add extra brightness and a hint of sweetness. Serve warm and enjoy the satisfying combination of smoky, sweet, tangy, and nutty flavors.

Notes

• Marinate the chicken for at least 30 minutes; longer marination (up to 4 hours) intensifies flavor.
• Use quinoa for a gluten-free grain option or brown rice for a heartier texture.
• Sweet potatoes can be roasted ahead of time and reheated before serving.
• Adjust the sweetness or tanginess of the marinade by varying the maple syrup or vinegar to your taste.
• Optional toppings like goat cheese, dried cranberries, or avocado add complementary textures and flavors but can be omitted for a dairy-free or vegan-friendly bowl if using a plant-based chicken alternative.
• Leftover marinade can be used as a glaze during cooking but should not be consumed raw.
• For extra protein, consider adding a boiled egg or chickpeas to the bowl.

Keywords: maple dijon chicken, roasted sweet potatoes, quinoa bowl, healthy dinner, easy weeknight meal, gluten free, autumn recipe, chicken breasts, maple syrup glaze