Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
A flavorful and wholesome bowl featuring tender chicken breasts marinated in a sweet and tangy maple Dijon sauce, paired with oven-roasted smoky sweet potatoes, served over a bed of quinoa or brown rice and fresh greens. This balanced meal is enhanced with crunchy toasted nuts and optional toppings such as goat cheese, dried cranberries, or avocado slices, creating a satisfying and nutrient-rich dish perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- 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. Place the chicken breasts in the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper on a baking sheet. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until they are golden brown and tender when pierced with a fork.
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Place the marinated chicken breasts in the pan and cook for 6–7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Occasionally baste the chicken with any leftover marinade during cooking to enhance the glaze. Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing.
- Assemble the Bowls: Divide the cooked quinoa or brown rice evenly between two large bowls. Arrange the roasted sweet potatoes and sliced maple Dijon chicken on top. Add a handful of fresh baby spinach or kale leaves, sprinkle with toasted pecans or walnuts, and add optional toppings such as goat cheese crumbles, dried cranberries, or avocado slices for extra flavor and texture.
- Drizzle & Serve: For an optional dressing, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice. Drizzle this over the assembled bowls just before serving. Serve the bowls warm and enjoy a balanced meal packed with vibrant flavors.
Notes
- Marinate the chicken for longer if you have time to deepen the flavor, up to 4 hours in the fridge.
- Sweet potatoes can be roasted a day in advance and reheated for convenience.
- Substitute quinoa with cooked brown or wild rice to suit your preference.
- Use walnuts if pecans are not available, as both add a nice crunch and flavor.
- For a dairy-free option, omit goat cheese or substitute with a vegan cheese alternative.
- Make sure to cook chicken thoroughly to an internal temperature of 165°F (75°C) for food safety.
Keywords: maple Dijon chicken, roasted sweet potatoes, healthy bowl, quinoa bowl, gluten free dinner, easy chicken recipe, autumn recipes
