Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
