Description
This Maple Dijon Chicken Bowl brings together tender chicken, caramelized sweet potatoes, and a perfectly balanced sweet-savory sauce. It’s naturally gluten-free, satisfying, and ideal for an easy weeknight dinner or meal prep.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed, Swap option: Butternut squash or carrots work well for a similar sweetness
- 2 tablespoons olive oil, Alternative: Avocado oil or melted coconut oil
- 1 teaspoon garlic powder, Flavor boost: Use finely minced fresh garlic instead
- Salt and black pepper, to taste
Maple Dijon Chicken
- 4 boneless, skinless chicken breasts, Alternative: Chicken thighs for extra juiciness
- 3 tablespoons pure maple syrup, Substitute: Honey if preferred
- 2 tablespoons Dijon mustard, Variation: Whole grain mustard for added texture
- Salt and black pepper, to taste
Bowl Base
- 1 cup cooked quinoa or brown rice: Lighter option: Serve over sautéed greens or mixed salad greens
Optional Garnish
- Fresh chopped parsley or cilantro
Instructions
- Heat the oven to 425°F (220°C). Prepare a baking sheet with parchment paper or light greasing.
- Add the sweet potato cubes to a bowl, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the potatoes in a single layer on the baking sheet and roast for 25–30 minutes, turning halfway, until fork-tender and lightly browned.
- In a small bowl, mix the maple syrup and Dijon mustard until smooth. Season lightly with salt and pepper.
- Place the chicken in a shallow dish and coat thoroughly with the maple Dijon mixture. Let marinate for at least 15 minutes to build flavor.
- Heat a skillet over medium heat and cook the chicken for about 6–7 minutes per side, until golden on the outside and fully cooked through (165°F / 74°C internally).
- While the chicken cooks, prepare the quinoa or brown rice according to package directions.
- Slice the chicken and assemble bowls with the grain base, roasted sweet potatoes, and chicken. Finish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Main Course
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg