Maple Dijon Chicken and Sweet Potato Bowls Recipe
This Maple Dijon Chicken with Sweet Potato Bowls recipe features tender, flavorful chicken marinated in a sweet and tangy maple Dijon sauce, paired with roasted smoked paprika sweet potatoes, nutritious quinoa or brown rice, and fresh greens. Topped with crunchy toasted nuts and optional toppings like goat cheese, avocado, and dried cranberries, these bowls are a wholesome and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes to 4 hours 15 minutes (including marination)
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tbsp Dijon mustard
- 2 tbsp 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, cubed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Pepper, to taste
Bowl Ingredients
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1/4 cup toasted pecans or walnuts
- Optional: goat cheese
- Optional: avocado
- Optional: dried cranberries
Instructions
- Prepare the marinade: In a bowl, mix Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar or lemon juice, salt, and pepper thoroughly. Coat the chicken breasts evenly with this marinade, then cover and refrigerate for 30 minutes to 4 hours to allow the flavors to infuse.
- Roast sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until well-coated. Spread them out on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Grill or pan-sear the marinated chicken breasts for about 6 to 7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
- Assemble the bowls: Slice the cooked chicken into strips. In each serving bowl, arrange a base of cooked quinoa or brown rice, add a portion of the roasted sweet potatoes, and some fresh baby spinach or kale.
- Add toppings and serve: Top each bowl with the sliced chicken and sprinkle with toasted pecans or walnuts. Add optional toppings like goat cheese, avocado slices, and dried cranberries as desired. For extra flavor, drizzle with leftover maple Dijon dressing if you have any.
Notes
- Marinating the chicken longer intensifies the flavor; overnight marination is ideal if time allows.
- Sweet potatoes can be roasted in advance to save time on busy days.
- Use any nuts you prefer for topping, such as almonds or cashews, for different textures.
- For a dairy-free version, skip the goat cheese or use a plant-based alternative.
- Brown rice can be substituted with quinoa, farro, or couscous, depending on preference.
Keywords: Maple Dijon Chicken, Sweet Potato Bowls, Roasted Sweet Potatoes, Healthy Chicken Bowls, Quinoa Bowls, Maple Syrup Chicken, Gluten Free Dinner
