Description

These Maple Dijon Chicken & Sweet Potato Bowls offer a comforting and nutritious meal perfect for a wholesome lunch or dinner. Tender chicken breasts are marinated in a sweet and tangy maple Dijon sauce, paired with roasted sweet potatoes caramelized to perfection, and served over a bed of quinoa or brown rice. Fresh herbs add a fragrant finish, making this dish satisfying and flavorful.

Ingredients

Scale

Sweet Potatoes

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.)
Salt, to taste
Black Pepper, to taste

Chicken and Marinade

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 tablespoon Olive Oil (for marinade)
Salt and Black Pepper, to taste

Grains and Garnish

1 cup Quinoa or Brown Rice (Tip: Substituting with cooked leafy greens can create a lighter dish.)
Fresh Herbs such as parsley or cilantro for garnish

Instructions

Prepare Sweet Potatoes: Preheat the oven to 425°F (220°C). Peel and dice sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper until evenly coated.
Roast Sweet Potatoes: Spread the sweet potatoes evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, 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 the marinade for the chicken.
Marinate Chicken: Coat the chicken breasts thoroughly with the prepared marinade. Let them sit for at least 15 minutes to absorb the flavors.
Cook Chicken: Heat a skillet over medium heat and cook the marinated chicken breasts for 6-7 minutes on each side, until golden brown and cooked through to an internal temperature of 165°F (74°C).
Cook Quinoa or Rice: While the chicken cooks, prepare quinoa or brown rice according to package instructions.
Assemble Bowls: Slice the cooked chicken breasts. In serving bowls, arrange a base of cooked quinoa or brown rice, add the roasted sweet potatoes, then top with sliced chicken. Garnish with fresh herbs like parsley or cilantro.

Notes

You can substitute sweet potatoes with butternut squash or carrots for a different flavor profile.
Use avocado oil or melted coconut oil instead of olive oil for roasting or marinating for different flavor nuances.
Fresh minced garlic can be used instead of garlic powder for a more pungent garlic flavor.
Whole grain mustard can replace Dijon mustard if you prefer a chunkier texture in the marinade.
Chicken thighs may be used instead of breasts for juicier meat and richer taste.
Honey is a suitable substitute for maple syrup if desired.
Quinoa or brown rice can be swapped with cooked leafy greens for a lighter version of the bowl.
Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Lunch
Method: Roasting and Frying
Cuisine: American

Keywords: maple Dijon chicken, sweet potato bowls, roasted sweet potatoes, quinoa bowls, healthy lunch, easy chicken recipe, comfort food