Introduction

These Maple Dijon Chicken & Sweet Potato Bowls are a perfect balance of sweet and savory flavors, delivering comfort in every bite. With tender chicken, caramelized sweet potatoes, and a tangy maple Dijon marinade, this dish is both wholesome and satisfying. Ideal for a cozy weeknight dinner or meal prep.

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

Ingredients

2 medium sweet potatoes (Substitution: Butternut squash or carrots can be used for a different sweet profile.)
2 tablespoons olive oil (Substitution: Avocado oil or melted coconut oil can be used.)
1 teaspoon garlic powder (Tip: Fresh minced garlic can be substituted for a more robust taste.)
4 chicken breasts (Substitution: Chicken thighs can be used for extra flavor and juiciness.)
3 tablespoons maple syrup (Substitution: Honey can be swapped for a different sweetener.)
2 tablespoons Dijon mustard (Tip: Whole grain mustard offers a chunkier texture and different flavor profile.)
1 cup quinoa or brown rice (Tip: Substituting with cooked leafy greens can create a lighter dish.)
Fresh herbs (Suggestion: Use parsley or cilantro for additional flavor.)
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 evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Step 3: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the marinade.
Step 4: Coat the chicken breasts thoroughly with 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 the internal temperature reaches 165°F (74°C).
Step 6: Prepare the quinoa or brown rice according to package instructions while the chicken cooks.
Step 7: Slice the cooked chicken and assemble the bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.

Tips & Variations

Use chicken thighs instead of breasts for extra flavor and juiciness.
Swap maple syrup with honey if you prefer a different sweetener.
Try whole grain mustard for a chunkier texture and a more complex flavor.
Substitute sweet potatoes with butternut squash or carrots for a new twist on sweetness.
Replace quinoa or rice with cooked leafy greens to lighten the dish.
Fresh minced garlic can be used instead of garlic powder for a more pronounced garlic flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet over medium heat or in the microwave until thoroughly warmed. For best texture, reheat the chicken and sweet potatoes separately before assembling the bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potatoes. Just reduce the roasting time slightly and check for tenderness as frozen pieces may cook faster than fresh.

Is it necessary to marinate the chicken?

Marinating helps infuse the chicken with flavor and keeps it moist, but if you’re short on time, you can cook it without marinating, though the dish will be less flavorful.

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

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★★★★★

5 from 110 reviews

This hearty and soul-comforting Maple Dijon Chicken & Sweet Potato Bowl combines tender, sweetly roasted sweet potatoes with succulent chicken breasts marinated in a delicious maple Dijon glaze. Served over fluffy quinoa or brown rice and garnished with fresh herbs, this meal is a perfect balance of sweet, savory, and wholesome flavors that energize and satisfy.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Sweet Potato Base

2 medium Sweet Potatoes (Substitution: Butternut squash or carrots)
2 tablespoons Olive Oil (Substitution: Avocado oil or melted coconut oil)
1 teaspoon Garlic Powder (Tip: Fresh minced garlic can be substituted)
Salt and Pepper to taste

Marinade and Chicken

4 Chicken Breasts (Substitution: Chicken thighs)
3 tablespoons Maple Syrup (Substitution: Honey)
2 tablespoons Dijon Mustard (Tip: Whole grain mustard)
2 tablespoons Olive Oil
Salt and Pepper to taste

Grain Base & Garnish

1 cup Quinoa or Brown Rice (Tip: Substituting with cooked leafy greens)
Fresh Herbs (Parsley or Cilantro)

Instructions

Preheat & Prepare Sweet Potatoes: Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into 1-inch cubes. Toss the cubes with olive oil, garlic powder, salt, and pepper to evenly coat.
Roast Sweet Potatoes: Spread the sweet potatoes evenly on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through the cooking time until they are tender and caramelized.
Make the Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create a flavorful marinade.
Marinate Chicken: Coat the chicken breasts thoroughly with the prepared marinade. Let them sit in the marinade 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 are golden brown and reach an internal temperature of 165°F (74°C).
Prepare Grain: Cook quinoa or brown rice according to the package instructions until fluffy and tender.
Assemble Bowls: Slice the cooked chicken. In serving bowls, layer the quinoa or rice, roasted sweet potatoes, and sliced chicken. Garnish with fresh parsley or cilantro for a burst of freshness.

Notes

You can substitute sweet potatoes with butternut squash or carrots for a different sweet profile.
Avocado oil or melted coconut oil can replace olive oil for roasting and marinade.
Using fresh minced garlic instead of garlic powder enhances the garlic flavor.
Chicken thighs can be used instead of chicken breasts for a juicier option.
Honey can replace maple syrup if desired.
Whole grain mustard provides a chunkier texture and different flavor if preferred over Dijon mustard.
For a lighter dish, substitute quinoa or brown rice with cooked leafy greens.

Keywords: Maple Dijon Chicken, Sweet Potato Bowls, Roasted Sweet Potatoes, Healthy Chicken Bowl, Quinoa Bowl, Easy Dinner Recipe, Gluten Free Meals, Comfort Food