Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
These Maple Dijon Chicken & Roasted Sweet Potato Bowls feature tender chicken breasts marinated in a sweet and tangy maple Dijon sauce, paired with smoky roasted sweet potatoes, nutrient-rich quinoa or brown rice, and fresh greens. Topped with crunchy toasted nuts and optional creamy or fruity additions, this balanced bowl offers a satisfying blend of flavors and textures perfect for a wholesome, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- 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
Instructions
- Marinate the Chicken: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and black pepper. Place the chicken breasts in the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator for maximum flavor.
- 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. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, flipping them halfway through the cooking time until they are golden brown and tender.
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Place the marinated chicken breasts on the pan and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Occasionally baste the chicken with any leftover marinade to add an extra layer of glaze and flavor. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
- Assemble the Bowls: Divide the cooked quinoa or brown rice evenly between two large bowls. Top each bowl with roasted sweet potatoes, sliced Maple Dijon chicken, and a handful of baby spinach or kale. Sprinkle toasted pecans or walnuts over the top, and add optional toppings such as goat cheese crumbles, dried cranberries, or avocado slices as desired.
- Drizzle & Serve: If you like, whisk together a quick dressing using 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice. Drizzle this dressing over the assembled bowls and serve warm. Enjoy the perfect balance of smoky, sweet, tangy, and nutty flavors in every bite.
Notes
- Marinate chicken for a minimum of 30 minutes to allow flavors to develop, but do not exceed 4 hours to avoid overpowering.
- Sweet potatoes can be roasted a day ahead and reheated before assembling the bowls.
- Use quinoa for a gluten-free option, or brown rice for a heartier texture.
- For extra protein, add a sprinkle of feta or goat cheese if not avoiding dairy.
- Optional dressing adds moisture and tang but the bowls are flavorful enough without it.
- Adjust the amount of smoked paprika or seasoning on the sweet potatoes to suit your taste preferences.
Keywords: Maple Dijon Chicken, Roasted Sweet Potatoes, Quinoa Bowl, Healthy Chicken Bowl, Gluten Free Dinner, Sweet and Savory, Nutty Toppings, Balanced Meal
