Maple Dijon Chicken & Sweet Potato Bowls
A wholesome dish that marries the rich sweetness of roasted sweet potatoes with tender chicken coated in a mouthwatering maple-Dijon sauce, perfect for cozy dinners or meal prep.
Ingredients
For the Chicken and Marinade
- 2 pieces chicken breasts Use organic or farm-raised for a better taste.
- 3 tablespoons maple syrup Pure maple syrup is a must for that deep, rich flavor.
- 2 tablespoons Dijon mustard Gluten-free if needed.
- 2 tablespoons olive oil Extra virgin olive oil adds flavor and health benefits.
- 1 teaspoon garlic powder For that comforting garlic goodness.
- to taste salt Sea salt or Himalayan pink salt works best.
- to taste black pepper Freshly cracked pepper offers more flavor.
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced Opt for bright orange ones for maximum sweetness.
For the Base
- 2 cups brown rice, quinoa, kale, or spinach (cooked or fresh) Choose your favorite grain or greens to serve as the base of your bowl.
For Topping
- to taste fresh parsley or thyme, chopped For a pop of color and freshness.
- to taste toasted walnuts or pumpkin seeds Adds crunch.
- to taste feta cheese For a tangy touch, optional.
- to taste additional maple syrup or Dijon mustard Top it off, why not?
Instructions
Roast Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into uniform cubes (around 1 inch).
- Toss with 1 tablespoon olive oil, salt, pepper, and half the garlic powder.
- Spread in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
Marinate Chicken
- While the potatoes are roasting, whisk together maple syrup, Dijon mustard, 1 tablespoon olive oil, remaining garlic powder, salt, and pepper.
- Coat the chicken breasts thoroughly with the marinade and set aside to marinate for at least 15 minutes.
Cook Chicken
- Heat a skillet over medium heat and add the marinated chicken breasts.
- Cook for about 6-7 minutes on each side, or until golden brown and fully cooked.
- Baste occasionally with remaining marinade.
Prepare Grains/Greens
- While the chicken cooks, prepare your choice of grain or greens.
- Cook brown rice or quinoa according to package instructions or wash and chop kale or spinach if using fresh greens.
Assemble Bowls
- Slice the cooked chicken breasts.
- Arrange the cooked grain or greens as the bowl base, top with sliced chicken and roasted sweet potatoes.
- Garnish with fresh herbs and any additional toppings.
Notes
Roast sweet potatoes until caramelized for the best texture. Marinating the chicken overnight brings unparalleled flavor. Use a meat thermometer to ensure perfectly cooked chicken.