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Maple Dijon Chicken served with sweet potato bowls, a comforting healthy meal.

Maple Dijon Chicken & Sweet Potato Bowls

A comforting bowl of chicken and roasted sweet potatoes glazed with a delicious maple-Dijon sauce, served over fluffy quinoa for a satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Sweet Potato and Grain
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes Substitution: Use cubed butternut squash or large carrots.
  • 1 cup quinoa or cooked brown rice, rinsed If using quinoa, use 1 cup dry to yield about 3 cups cooked.
For the Chicken and Glaze
  • 4 pieces boneless, skinless chicken breasts (about 1.5 to 2 pounds total) Substitution: Bone-in chicken or boneless chicken thighs for extra juiciness.
  • 3 tablespoons pure maple syrup Substitution: Honey can be used but note flavor differences.
  • 2 tablespoons Dijon mustard Tip: Whole grain mustard offers a more textured finish.
  • 2 tablespoons olive oil Substitution: Use avocado oil or melted coconut oil.
  • 1 teaspoon garlic powder Optionally use 2 cloves fresh garlic, minced.
  • to taste salt and freshly ground black pepper
  • to taste fresh herbs (parsley, cilantro or a mix), chopped Suggestion: Parsley or cilantro for brightness.
Optional Finishing Touches
  • to taste lemon wedges for squeezing at the table
  • to taste toasted pumpkin seeds or chopped nuts For crunch.
  • to taste Greek yogurt or tahini For creaminess.

Method
 

Preparation
  1. Preheat the oven to 425 F and prepare the sweet potatoes.
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and a few grinds of pepper. Spread them on a rimmed baking sheet.
Roasting
  1. Roast the sweet potatoes for 25 to 30 minutes, flipping once halfway through, until edges are golden and centers are tender.
Cooking Quinoa or Rice
  1. Rinse and cook the quinoa or brown rice according to package instructions. For quinoa, boil 1 3/4 cups water, add 1 cup rinsed quinoa, simmer covered for 15 minutes, then fluff.
Make the Maple Dijon Glaze
  1. In a small bowl, whisk together the maple syrup, Dijon mustard, 1 tablespoon olive oil, 1/4 teaspoon garlic powder, and a pinch of salt and pepper.
Prepare the Chicken
  1. Pat the chicken breasts dry and season with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  2. Sear the chicken for 3 to 4 minutes per side until golden.
Glaze and Finish Cooking
  1. Reduce heat to medium-low, brush half the glaze over the chicken, and continue cooking for another 4 to 6 minutes, spooning glaze from the pan over the chicken.
  2. Check that chicken is done at 165 F; cover and finish in a 375 F oven for thicker breasts if necessary.
Assemble the Bowls
  1. Divide the cooked quinoa or rice among bowls, add roasted sweet potatoes, and place sliced maple Dijon chicken on top.
  2. Spoon any extra pan glaze over the chicken, and scatter chopped fresh herbs, a squeeze of lemon, and optional toppings.

Notes

Store leftovers in airtight containers for up to 3 days. This dish can be adapted for different protein or vegetarian options.