Introduction

This Maple Dijon Chicken & Roasted Sweet Potato Bowl is a delicious and wholesome meal that combines smoky, sweet, and tangy flavors. It’s perfect for a satisfying lunch or dinner, featuring tender marinated chicken, roasted sweet potatoes, and nutritious grains, all topped with crunchy nuts and fresh greens.

In a white bowl on a white marbled surface, there are two golden-brown grilled chicken breasts placed at the center, coated with a creamy yellow sauce sprinkled with chopped green herbs and red pepper flakes. Below and around the chicken, there is a bed of dark green sautéed kale mixed with browned mushroom slices. Bright orange sweet potato cubes are scattered on top of the greens, adding contrast to the dish. The bowl is surrounded by small wooden bowls with green herbs and sauce, and a silver fork rests on a light cloth napkin beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 tsp smoked paprika
1/2 tsp salt
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

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.
Step 2: Preheat oven to 400°F (200°C). On a baking sheet, toss 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.
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 leftover marinade for extra glaze. Remove from heat and let rest for 5 minutes before slicing.
Step 4: Divide cooked quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced chicken, and a handful of greens. Sprinkle with toasted nuts and any optional toppings like goat cheese or avocado.
Step 5: For an optional dressing, whisk together 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice. Drizzle over the bowls and serve warm.

Tips & Variations

Marinate the chicken overnight for even more flavor and tenderness.
Swap sweet potatoes for butternut squash or regular potatoes for different textures.
Use walnuts instead of pecans to add a slightly different nutty profile.
Add dried cranberries or pomegranate seeds to the bowls for a pop of sweetness and color.
For a vegan version, skip the chicken and add roasted chickpeas or tofu instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep any avocado or fresh toppings separate and add just before serving to maintain freshness.

How to Serve

A white bowl is filled with a base layer of dark green sautéed kale mixed with some caramelized purple onion slices, creating a rich texture at the bottom. On top of this green layer, there is a middle layer of bright orange roasted sweet potato chunks, adding a soft and slightly charred look. The top layer consists of several pieces of golden brown grilled chicken breast, sliced and drizzled with a light brown mustard sauce, garnished with small green herb sprigs. The bowl is placed on a gray cloth over a white marbled surface, with two white cups holding sauces blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will result in juicier meat. Adjust cooking time as needed to ensure they are cooked through.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness, but if you’re short on time, cooking the chicken with a brush of the sauce works as a quick alternative.