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Maple Dijon Chicken & Roasted Sweet Potato Bowls

Maple Dijon Chicken & Roasted Sweet Potato Bowls

Tender chicken breasts glazed with maple syrup and Dijon mustard, paired with caramelized roasted sweet potatoes, fluffy quinoa, and fresh greens. A wholesome, flavorful bowl that brings comfort and nourishment to your table in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time (Optional) 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Maple Dijon Marinade
  • 2 large boneless, skinless chicken breasts about 1 lb
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly cracked
Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • black pepper to taste
Bowl Assembly
  • 2 cups cooked quinoa or brown rice warm
  • 2 cups baby spinach or kale fresh
  • 1/3 cup toasted pecans or walnuts roughly chopped
  • Optional toppings goat cheese, dried cranberries, avocado slices, fresh parsley

Equipment

  • Baking sheet
  • Large skillet or grill pan
  • Mixing bowls
  • Whisk
  • Meat thermometer

Method
 

  1. Prepare the marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and black pepper until smooth and glossy. Place chicken breasts in a shallow dish or resealable bag and pour marinade over them, coating thoroughly. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper in a large bowl. Spread in a single layer on the prepared sheet with space between pieces. Roast for 25-30 minutes, flipping halfway through, until golden and fork-tender.
  3. Cook the chicken: Heat a large skillet or grill pan over medium heat. Remove chicken from marinade, reserving excess marinade. Place chicken in hot pan and cook for 6-7 minutes without moving. Flip and cook another 6-7 minutes until internal temperature reaches 165°F (75°C). Baste with reserved marinade during the last few minutes. Transfer to cutting board and rest for 5 minutes before slicing.
  4. Assemble the bowls: Divide warm quinoa or brown rice between two large bowls. Arrange roasted sweet potatoes on one side and add fresh greens. Slice rested chicken into thick strips and place over grains. Sprinkle with toasted nuts and any optional toppings. Drizzle with extra marinade or vinaigrette if desired. Serve immediately while warm.

Notes

Storage: Store components separately in airtight containers in the refrigerator for 3-4 days. Keep greens and nuts separate until serving to maintain freshness and crunch.
Make-ahead tip: Cook quinoa and marinate chicken the night before for faster assembly.
Grilling option: Grill marinated chicken over medium-high heat for 6-7 minutes per side, basting frequently for extra caramelization.