Description
Maple Dijon Chicken & Roasted Sweet Potato Bowls combine juicy maple-Dijon chicken, caramelized sweet potatoes, hearty grains, fresh greens, and crunchy pecans in an easy autumn dinner.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon salt for the marinade
- 1/4 teaspoon black pepper, plus more to taste
- 2 medium sweet potatoes, peeled and cubed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt for the sweet potatoes
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach or chopped kale
- 1/4 cup toasted pecans or walnuts
- 1/4 cup goat cheese crumbles, optional
- 1/4 cup dried cranberries, optional
- 1/2 avocado, sliced, optional
- Fresh lemon juice, optional
- Optional Maple Dijon Dressing:
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- Fresh lemon juice to taste
Instructions
1. Whisk Dijon mustard, maple syrup, 1 tablespoon olive oil, garlic, apple cider vinegar or lemon juice, salt, and black pepper until smooth. Coat the chicken with the marinade and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and black pepper. Spread them in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. Prepare the quinoa or brown rice according to package directions if needed. Fluff the cooked grain with a fork and keep warm.
4. Heat a skillet or grill pan over medium heat. Remove chicken from the marinade and discard the used marinade. Cook chicken for about 6–7 minutes per side, or until the thickest part reaches 165°F (74°C). Rest for 5 minutes, then slice.
5. For the optional dressing, whisk olive oil, Dijon mustard, maple syrup, and fresh lemon juice until combined. Adjust the flavor to taste.
6. Divide quinoa or brown rice between two bowls. Add roasted sweet potatoes, sliced Maple Dijon chicken, and spinach or kale. Top with pecans or walnuts and optional goat cheese, cranberries, and avocado.
7. Drizzle each bowl with the fresh Maple Dijon dressing. Add black pepper and fresh lemon juice if desired, then serve warm.
Notes
- Marinate the chicken for at least 30 minutes for better flavor.
- Always discard marinade that has touched raw chicken.
- Cook chicken to an internal temperature of 165°F (74°C).
- Keep meal-prep greens, nuts, avocado, cheese, and dressing separate until serving.
- Store cooked chicken, grains, and sweet potatoes in airtight containers in the refrigerator for 3–4 days.
- Estimated nutrition varies depending on grain choice, portion size, and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
Keywords: Maple Dijon Chicken Bowls, Maple Dijon Chicken, Roasted Sweet Potato Bowls, Chicken Sweet Potato Bowls