Description
Delicious and wholesome Maple Dijon Chicken & Roasted Sweet Potato Bowls featuring tender marinated chicken breasts, smoky roasted sweet potatoes, and nutrient-packed quinoa or brown rice. This recipe combines sweet, tangy, and savory flavors with crunchy toasted nuts and fresh greens, perfect for a balanced, satisfying meal.
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
- Marinate the Chicken: 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 to develop flavor and tenderness.
- Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and freshly ground pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until potatoes are golden, tender, and caramelized.
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Add the marinated chicken breasts and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (75°C). Baste occasionally with leftover marinade to create a flavorful glaze. Remove chicken from heat and let rest for 5 minutes before slicing to retain juices.
- Assemble the Bowls: Divide cooked quinoa or brown rice evenly between two large bowls. Top each bowl with roasted sweet potatoes, sliced Maple Dijon chicken, and a handful of baby spinach or kale. Sprinkle toasted pecans or walnuts on top for added crunch and nutrition.
- Drizzle & Serve: Optional: Whisk together 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice to create a quick dressing. Drizzle over the bowls and add optional toppings like goat cheese crumbles, dried cranberries, or avocado slices. Serve warm and enjoy the perfect harmony of sweet, tangy, and nutty flavors.
Notes
- Marinate chicken for at least 30 minutes but no more than 4 hours for optimal flavor and texture.
- Sweet potatoes can be cut into uniform pieces to ensure even roasting.
- Use quinoa as a gluten-free option or brown rice for a heartier grain.
- Optional toppings can be customized based on dietary preferences and availability.
- Leftover marinade should be used for basting only and not consumed raw.
- Allow chicken to rest after cooking to keep it juicy.
