Maple Dijon Chicken & Sweet Potato Bowls Recipe
This Maple Dijon Chicken & Sweet Potato Bowl is a wholesome, comforting meal featuring juicy chicken breasts marinated in a sweet and tangy maple Dijon sauce, paired with roasted caramelized sweet potatoes and a base of fluffy quinoa or brown rice. Garnished with fresh herbs, this dish balances sweet, savory, and fresh flavors, perfect for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes (or substitute with butternut squash or carrots)
- 2 tablespoons olive oil (or avocado oil or melted coconut oil)
- 1 teaspoon garlic powder (or fresh minced garlic)
- Salt and pepper to taste
Chicken Marinade
- 4 chicken breasts (or chicken thighs)
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons Dijon mustard (or whole grain mustard)
- 1 tablespoon olive oil
- Salt and pepper to taste
Grains and Garnish
- 1 cup quinoa or brown rice
- Fresh herbs, such as parsley or cilantro, for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes, ensuring a perfect caramelized finish.
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into 1-inch cubes. Toss them in olive oil, garlic powder, salt, and pepper for seasoning.
- Roast Sweet Potatoes: Spread the seasoned sweet potato cubes evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are tender and caramelized.
- Make the Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate Chicken: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 15 minutes to absorb the flavors.
- Cook Chicken: Heat a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Prepare Grains: Cook quinoa or brown rice according to package instructions, ensuring it is fluffy and ready to serve.
- Assemble Bowls: Slice the cooked chicken breasts. In serving bowls, layer quinoa or brown rice, roasted sweet potatoes, and sliced chicken. Garnish with fresh herbs for added flavor and color.
Notes
- For a different flavor, swap sweet potatoes with butternut squash or carrots.
- Avocado oil or melted coconut oil can be used instead of olive oil for roasting.
- Fresh minced garlic can replace garlic powder for a stronger garlic flavor.
- Chicken thighs can be used instead of breasts for juicier meat.
- Honey can substitute maple syrup in the marinade if desired.
- Whole grain mustard provides a chunkier texture and different flavor if preferred over Dijon.
- Use parsley or cilantro as fresh herbs to enhance flavor and presentation.
- The dish can be served with brown rice or quinoa; using cooked leafy greens like spinach can create a lighter bowl.
Keywords: maple dijon chicken, sweet potato bowls, roasted sweet potatoes, quinoa bowl, healthy chicken recipe, gluten free chicken, maple mustard chicken, easy dinner bowl
