Description

This Maple Dijon Chicken & Sweet Potato Bowl is a comforting and nutritious meal featuring tender chicken breasts marinated in a sweet and tangy maple Dijon sauce, paired with roasted sweet potatoes and fluffy quinoa or brown rice. Perfect for a wholesome lunch or dinner, this recipe balances savory, sweet, and fresh flavors while offering a satisfying and colorful presentation.

Ingredients

Scale

Sweet Potatoes

2 medium sweet potatoes (or substitute with butternut squash or carrots)
2 tablespoons olive oil (or substitute with avocado oil or melted coconut oil)
1 teaspoon garlic powder (or fresh minced garlic)
Salt, to taste
Pepper, to taste

Chicken Marinade and Cooking

4 chicken breasts (or chicken thighs for juicier option)
3 tablespoons maple syrup (or honey)
2 tablespoons Dijon mustard (or whole grain mustard)
2 tablespoons olive oil
Salt, to taste
Pepper, to taste

Grain Base and Garnish

1 cup quinoa or brown rice (cooked as per package instructions)
Fresh herbs for garnish (parsley or cilantro recommended)

Instructions

Preheat Oven and Prepare 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 until evenly coated.
Roast Sweet Potatoes: Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure they become tender and caramelized.
Make the Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper until the mixture is smooth and well combined.
Marinate the Chicken: Coat the chicken breasts thoroughly in the maple Dijon marinade. Let them sit for at least 15 minutes so the flavors fully absorb.
Cook the Chicken: Heat a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C).
Prepare the Grain Base: While the chicken cooks, prepare quinoa or brown rice according to the package instructions.
Assemble the Bowls: Slice the cooked chicken breasts. In serving bowls, layer the cooked quinoa or brown rice, roasted sweet potatoes, and sliced chicken. Garnish with fresh herbs like parsley or cilantro for an added burst of flavor.

Notes

Substitutions for sweet potatoes include butternut squash or carrots for a different natural sweetness and texture.
Olive oil can be swapped with avocado oil or melted coconut oil depending on flavor preference and dietary needs.
Fresh minced garlic can replace garlic powder for a more intense garlic flavor.
Chicken thighs can be used as a juicier alternative to chicken breasts.
Honey can substitute maple syrup if desired.
Whole grain mustard adds a chunkier texture and different flavor profile compared to Dijon mustard.
Use fresh parsley or cilantro for garnish to brighten the dish.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Lunch
Method: Roasting and Stovetop
Cuisine: American

Keywords: Maple Dijon Chicken, Sweet Potato Bowls, Roasted Sweet Potatoes, Healthy Chicken Recipes, Quinoa Bowls, Comfort Food, Easy Dinner