Go Back
Maple Dijon Chicken & Roasted Sweet Potato Bowls

Maple Dijon Chicken Bowls

These bowls feature tender chicken glazed in a sweet maple Dijon sauce, served with roasted sweet potatoes and fresh greens. A balanced, flavorful meal perfect for meal prep or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course
Cuisine American
Servings 2 people
Calories 420 kcal

Equipment

  • 1 oven preheated to 425°F
  • 1 large skillet for cooking chicken and sauce
  • 1 baking sheet for roasting sweet potatoes

Ingredients
  

  • 1.5 pounds boneless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large sweet potatoes peeled and diced (about 4 cups)
  • 1.5 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional for thickening
  • 2 cups cooked quinoa or rice
  • 2 cups mixed greens or spinach
  • Optional toppings: sliced green onions parsley, crushed pecans, avocado

Instructions
 

  • Preheat oven to 425°F. Peel and cube sweet potatoes, then toss with olive oil, salt, pepper, and paprika. Spread on baking sheet and roast for 25-30 minutes, shaking halfway through.
  • Pat chicken dry and season both sides with salt, pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-6 minutes per side until browned. Remove from skillet.
  • Reduce heat to medium. Add maple syrup, Dijon mustard, soy sauce, chicken broth, and garlic to skillet. Stir and scrape browned bits, simmer for 1-2 minutes until thickened.
  • Return chicken to skillet, spoon sauce over it, and cook for 2-3 minutes to absorb flavors. Let chicken rest briefly and then slice.
  • Assemble bowls with mixed greens, cooked quinoa or rice, roasted sweet potatoes, and sliced chicken. Drizzle extra sauce on top.
  • Garnish with optional toppings such as avocado, pecans, or green onions. Serve warm with lemon wedges.

Notes

  • Use chicken thighs for juicier meat.
  • Swap sweet potatoes for butternut squash if preferred.
  • Store leftovers refrigerated for up to 3 days.
  • Add avocado for extra creaminess.