Maple Dijon Chicken Sweet Potato Bowls (Printer-Friendly)
Juicy maple-Dijon glazed chicken with roasted sweet potatoes and fresh vegetables in a wholesome bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Vegetables
09 - 2 large sweet potatoes (approximately 1.5 lbs total), peeled and cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
→ Dressing
16 - 2 tablespoons Dijon mustard
17 - 1 tablespoon maple syrup
18 - 2 tablespoons olive oil
19 - 1 tablespoon fresh lemon juice
20 - Salt and black pepper to taste
→ Optional Toppings
21 - 1/2 cup feta cheese, crumbled
22 - 1/4 cup fresh parsley, chopped
23 - 2 tablespoons roasted pumpkin seeds
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar, salt, and black pepper until well combined. Add chicken breasts and turn to coat evenly. Let marinate for at least 15 minutes at room temperature.
03 - On the prepared baking sheet, toss sweet potato cubes with olive oil, paprika, and salt until evenly coated. Spread in a single layer without overcrowding. Roast for 25-30 minutes, flipping halfway through, until tender and lightly golden.
04 - While sweet potatoes roast, heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing.
05 - In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, lemon juice, salt, and pepper until emulsified and smooth.
06 - Divide spinach or mixed greens among 4 large bowls. Arrange roasted sweet potatoes, cherry tomatoes, red onion, and sliced chicken on top of greens. Drizzle with dressing and add optional toppings such as feta, parsley, or pumpkin seeds if desired.
# Expert Advice:
01 -
- The maple Dijon glaze is addictive and comes together in seconds
- Everything roasts on one sheet pan so cleanup is minimal
- It feels like a fancy grain bowl without the actual grain
02 -
- Do not skip marinating the chicken even if you are short on time
- The glaze burns easily so watch the heat when searing the chicken
- Sweet potatoes take longer than you think so give them the full roast time
03 -
- Pound the chicken to even thickness so it cooks at the same rate
- Let the roasted chicken rest before slicing or the juices will escape