Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
Delight in a wholesome and flavorful Maple Dijon Chicken & Roasted Sweet Potato Bowl, featuring juicy marinated chicken breasts grilled to perfection, paired with sweet, smoky roasted sweet potatoes, nutritious quinoa or brown rice, and fresh greens. Finished with crunchy toasted nuts and optional toppings like goat cheese or avocado, this vibrant bowl offers a balanced, satisfying meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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
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
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, apple cider vinegar or lemon juice, salt, and black pepper until well combined. Add the chicken breasts, turning to coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper until evenly coated. Spread them out in a single layer to ensure even roasting. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and golden brown on the edges.
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Add the marinated chicken breasts and cook for 6–7 minutes on each side, or until the internal temperature registers 165°F (75°C). Occasionally baste the chicken with any remaining marinade to develop a glossy, flavorful glaze. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing to retain its juices.
- Assemble the Bowls: Divide the cooked quinoa or brown rice evenly between two large bowls. Layer on the roasted sweet potatoes and slices of the Maple Dijon chicken. Add a handful of baby spinach or kale on top to bring freshness and color to the dish. Sprinkle with toasted pecans or walnuts to introduce a satisfying crunch and nutty flavor.
- Drizzle & Serve: For an added touch, whisk together a quick dressing using 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of fresh lemon juice. Drizzle this dressing over the bowl just before serving. Garnish with desired optional toppings like goat cheese crumbles, dried cranberries, or avocado slices. Serve warm and enjoy your nutrient-packed, delicious meal.
Notes
- Marinate the chicken longer for more intense flavor, up to 4 hours.
- Sweet potatoes can be swapped for butternut squash or regular potatoes if preferred.
- Use quinoa for a gluten-free option or brown rice for a heartier texture.
- Leftover marinade should be used only for basting during cooking and not served raw for safety.
- Adjust seasoning and toppings to personal taste to create your own favorite variation.
Keywords: Maple Dijon Chicken, Roasted Sweet Potato Bowls, Healthy Chicken Bowl, Quinoa Bowl, Gluten-Free Dinner, Sweet and Savory Chicken, Meal Prep Bowls
