Introduction

Maple Dijon Chicken & Sweet Potato Bowls are a comforting and nutritious meal perfect for any day of the week. This dish combines tender, maple-mustard glazed chicken with roasted sweet potatoes and a wholesome grain base, creating a harmonious blend of flavors that nourish both body and soul.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (substitution: butternut squash or carrots)
2 tablespoons olive oil (substitution: avocado oil or melted coconut oil)
1 teaspoon garlic powder (tip: fresh minced garlic for a more robust taste)
4 chicken breasts (substitution: chicken thighs for extra flavor and juiciness)
3 tablespoons maple syrup (substitution: honey)
2 tablespoons Dijon mustard (tip: whole grain mustard for chunkier texture)
1 cup quinoa or brown rice (tip: cooked leafy greens for a lighter dish)
Fresh herbs such as parsley or cilantro for garnish
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.
Step 2: Spread the sweet potatoes evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Step 3: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper to make the marinade.
Step 4: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 15 minutes to absorb the flavors.
Step 5: Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Prepare the quinoa or brown rice according to package instructions.
Step 7: Slice the cooked chicken. Assemble the bowls by layering quinoa or rice, roasted sweet potatoes, and sliced chicken. Garnish with fresh herbs before serving.

Tips & Variations

For a different sweet profile, try substituting sweet potatoes with butternut squash or carrots.
Use fresh minced garlic instead of garlic powder for a bolder flavor.
Switch chicken breasts with thighs to add extra juiciness and richness.
Whole grain mustard can replace Dijon mustard to give a chunkier texture and more complex flavor.
Substitute quinoa or rice with cooked leafy greens like spinach or kale for a lighter meal.
Garnish with parsley or cilantro to add freshness and brightness to the dish.

Storage

Store leftover chicken and sweet potatoes in airtight containers in the refrigerator for up to 3 days. Keep the quinoa or rice separate if possible. Reheat gently in the microwave or in a skillet over medium heat until warmed through. For best texture, avoid overheating the chicken to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken and roast the sweet potatoes ahead of time. Store them separately and assemble the bowls just before serving for the freshest taste.

What can I serve instead of quinoa or brown rice?

You can substitute quinoa or brown rice with cooked leafy greens for a lighter dish or use other grains like couscous, bulgur, or farro depending on your preference.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe

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4.4 from 134 reviews

These Maple Dijon Chicken & Sweet Potato Bowls are a comforting, nutritious meal featuring tender, maple-mustard marinated chicken breasts served alongside roasted sweet potatoes and quinoa or brown rice. The sweet and tangy flavors meld beautifully with fresh herbs, making it a perfect wholesome dinner bowl to satisfy your soul.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Roasting, Stovetop
Cuisine: American
Diet: Halal

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 and Marinade

4 chicken breasts (or chicken thighs for extra flavor)
3 tablespoons maple syrup (or honey)
2 tablespoons Dijon mustard (or whole grain mustard)
2 tablespoons olive oil
Salt and pepper to taste

Grain Base

1 cup quinoa or brown rice (cooked according to package instructions)

Garnish

Fresh herbs such as parsley or cilantro

Instructions

Prep the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper to ensure they are evenly coated for roasting.
Roast the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Make the Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined to create a flavorful marinade for the chicken.
Marinate the Chicken: Thoroughly coat the chicken breasts with the maple Dijon marinade and let them sit for at least 15 minutes to absorb the flavors.
Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken breasts for 6-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C).
Prepare the Grain: Meanwhile, cook quinoa or brown rice according to package instructions until fluffy and tender.
Assemble the Bowls: Slice the cooked chicken breasts. In serving bowls, layer quinoa or rice, roasted sweet potatoes, and sliced chicken. Garnish with fresh herbs like parsley or cilantro for added flavor and freshness.

Notes

You can substitute sweet potatoes with butternut squash or carrots for a different sweetness profile.
Avocado oil or melted coconut oil can replace olive oil for different flavor notes.
Fresh minced garlic can be used instead of garlic powder for a more robust garlic flavor.
Chicken thighs can replace chicken breasts for juicier and more flavorful meat.
Maple syrup can be swapped with honey for an alternative natural sweetener.
Whole grain mustard provides a chunkier texture and a different flavor if preferred over Dijon mustard.
Leafy greens can substitute quinoa or brown rice for a lighter meal option.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Keywords: Maple Dijon chicken, roasted sweet potatoes, quinoa bowls, healthy dinner, easy chicken recipe, maple mustard chicken, meal prep bowls