Introduction

This Maple Dijon Chicken & Sweet Potato Bowl is a comforting, wholesome meal perfect for any day of the week. The combination of sweet roasted potatoes and tangy maple-Dijon chicken creates a satisfying flavor harmony that’s sure to warm your soul.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (substitute with butternut squash or carrots)
2 tablespoons olive oil (substitute with avocado oil or melted coconut oil)
1 teaspoon garlic powder (fresh minced garlic can be used for a stronger taste)
4 chicken breasts (chicken thighs work too for extra flavor and juiciness)
3 tablespoons maple syrup (honey can be used as an alternative sweetener)
2 tablespoons Dijon mustard (whole grain mustard offers a chunkier texture and unique flavor)
1 cup quinoa or brown rice (cooked leafy greens can be substituted for a lighter dish)
Fresh herbs such as parsley or cilantro for garnish
Salt and pepper, to taste

Instructions

Step 1: 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.
Step 2: Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Step 3: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create the marinade.
Step 4: Coat the chicken breasts thoroughly in the marinade and let them sit for at least 15 minutes to absorb the flavors.
Step 5: Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 6: Prepare quinoa or brown rice according to package instructions.
Step 7: Slice the cooked chicken and assemble your bowls by layering quinoa or rice, roasted sweet potatoes, and chicken. Garnish with fresh herbs before serving.

Tips & Variations

For a richer flavor, replace chicken breasts with thighs, which stay juicier during cooking.
To boost the freshness, try adding a squeeze of lemon juice or a sprinkle of chili flakes to the marinade.
Swap out quinoa or rice for cooked greens like kale or spinach for a lighter version.
Use honey in place of maple syrup if you prefer a more floral sweetness.
Adding fresh minced garlic instead of garlic powder will give the dish a bolder garlic flavor.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes gently in a skillet or microwave until warmed through. Assemble fresh bowls after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes instead of fresh?

Yes, you can use frozen sweet potatoes. Just adjust the roasting time slightly as frozen cubes may cook faster and release more moisture.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and keeps the chicken moist, but if you’re pressed for time, you can cook the chicken without marinating. Just season it well before cooking.

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe

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★★★★★

4.5 from 114 reviews

This wholesome Maple Dijon Chicken & Sweet Potato Bowl is a comforting and flavorful meal combining tender, maple-mustard marinated chicken breasts with roasted sweet potatoes and fluffy quinoa or brown rice. Finished with fresh herbs, it’s perfect for a nutritious lunch or dinner that warms your soul.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Quick Meals
Method: Roasting
Cuisine: American

Ingredients

Scale

Vegetables

2 medium Sweet Potatoes (or substitute Butternut squash or carrots)

Proteins

4 Chicken Breasts (or substitute Chicken thighs)

Grains

1 cup Quinoa or Brown Rice

Marinade and Seasonings

3 tablespoons Maple Syrup (or honey)
2 tablespoons Dijon Mustard (or whole grain mustard)
2 tablespoons Olive Oil (or avocado oil or melted coconut oil)
1 teaspoon Garlic Powder (or fresh minced garlic)
Salt and Pepper to taste

Garnish

Fresh Herbs (such as parsley or cilantro)

Instructions

Preparation: Preheat the 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 to coat evenly.
Roasting 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, until they are tender and caramelized.
Make Marinade: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined to create the marinade.
Marinate Chicken: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 15 minutes to absorb the flavors.
Cook Chicken: Heat a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until they develop a golden brown color and reach an internal temperature of 165°F (74°C).
Prepare Grain: Cook the quinoa or brown rice according to the package instructions while the chicken and sweet potatoes are cooking.
Assemble Bowls: Slice the cooked chicken and assemble the bowls by layering quinoa or rice, roasted sweet potatoes, and chicken slices. Garnish with fresh herbs for added flavor and freshness.

Notes

You can substitute sweet potatoes with butternut squash or carrots for a different flavor profile.
Use chicken thighs instead of breasts for a juicier, more flavorful option.
Whole grain mustard can be used instead of Dijon mustard for a chunkier texture.
Avocado oil or melted coconut oil can replace olive oil if preferred.
Fresh minced garlic enhances the flavor more than garlic powder if you have the time.
Honey can be swapped for maple syrup if desired.
Garnish with parsley or cilantro to add brightness and freshness.
Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.

Keywords: maple chicken, Dijon chicken, sweet potato bowl, roasted sweet potatoes, healthy chicken recipe, quinoa bowl, maple mustard chicken, easy dinner bowl