Maple Dijon Chicken Sweet Potato Bowls
These Maple Dijon Chicken Sweet Potato Bowls offer a flavorful and wholesome meal. Tender chicken glazed with a tangy-sweet Maple Dijon sauce is served over roasted sweet potatoes and your favorite grains, creating a satisfying and customizable dish perfect for meal prepping or a quick weeknight dinner.
Equipment
- Oven
- Baking Sheet
- Large bowl
- Medium bowl
- Whisk
- Large skillet
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil for chicken
- ¼ cup Dijon mustard
- ¼ cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder for chicken
- ½ teaspoon paprika for chicken
- Salt and pepper to taste for chicken
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil for sweet potatoes
- 1 teaspoon smoked paprika for sweet potatoes
- ½ teaspoon garlic powder for sweet potatoes
- ¼ teaspoon chili powder optional, for sweet potatoes
- Salt and pepper to taste for sweet potatoes
- 2 cups cooked quinoa, brown rice, or farro
- Optional toppings: chopped green onions
- Optional toppings: toasted pumpkin seeds
- Optional toppings: crumbled goat cheese
- Optional toppings: avocado slices
- Optional toppings: dried cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, chili powder (if using), salt, and pepper. Make sure the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, prepare the chicken. In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, soy sauce, garlic powder, paprika, salt, and pepper.
- Add the chicken cubes to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes (or longer, if you have time).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 6-8 minutes, or until cooked through and nicely browned, turning occasionally. The sauce will thicken as it cooks.
- Divide the cooked quinoa, brown rice, or farro evenly among bowls.
- Top with the roasted sweet potatoes and Maple Dijon chicken.
- Add your favorite toppings, such as chopped green onions, toasted pumpkin seeds, crumbled goat cheese, avocado slices, or dried cranberries.
- Serve immediately and enjoy!
Notes
For crispier sweet potatoes, soak them in cold water for 30 minutes before roasting. To make the recipe vegetarian or vegan, substitute the chicken with tofu or chickpeas. Add a pinch of cayenne pepper to the Maple Dijon sauce for a little heat. Feel free to add some spinach or kale with the sweet potatoes during the last few minutes of roasting for extra nutrients. These bowls are perfect for meal prep; cook everything ahead of time and store it in separate containers in the refrigerator.