Introduction

This Maple Dijon Chicken & Roasted Sweet Potato Bowl is a delightful combination of sweet, tangy, and savory flavors. It’s a wholesome, colorful meal that’s perfect for a cozy dinner or meal prep. Easy to make and packed with nutrients, it’s sure to become a favorite in your recipe rotation.

A white bowl filled with three main layers: at the bottom, a bed of dark green sautéed kale with some caramelized, thin purple onion slices; on top of that, bright orange roasted sweet potato cubes with slight char marks arranged on one side; and in the center, several pieces of golden-brown grilled chicken breast, sliced and drizzled with a glossy mustard-colored sauce, garnished with small green herb sprigs. The bowl is placed on a gray cloth over a white marbled surface, with blurred small bowls of sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, coating well. Cover and let marinate for at least 30 minutes or up to 4 hours in the fridge.
Step 2: Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 3: Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with leftover marinade for extra glaze. Remove from heat and let rest for 5 minutes before slicing.
Step 4: Divide cooked quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced chicken, and a handful of greens. Sprinkle with toasted nuts and your favorite optional toppings like goat cheese or avocado.
Step 5: (Optional) Whisk together a quick dressing with 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice. Drizzle over the bowls and serve warm.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap quinoa or brown rice for couscous or farro to change up the grain base.
Add roasted chickpeas or black beans for more protein and texture.
Use fresh herbs like parsley or thyme to garnish and brighten the dish.
If you prefer a spicier dish, add a pinch of cayenne or chili flakes to the marinade.

Storage

Store leftover chicken, sweet potatoes, and grains separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. Add fresh greens and toppings after reheating to keep textures vibrant.

How to Serve

The dish shows a white bowl filled with a base layer of dark green cooked kale, mixed with browned sautéed mushrooms and roasted orange sweet potato cubes scattered around. On top, two grilled chicken breasts with golden brown marks are placed side by side, covered in a creamy light yellow sauce sprinkled with chopped fresh green herbs. The bowl sits on a white marbled surface next to a silver fork on a light cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time to about 5–6 minutes per side to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, as long as you choose gluten-free grains like quinoa or brown rice, this recipe is naturally gluten-free.