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