Maple Dijon Chicken & Sweet Potato Bowls
A wholesome, flavor-packed bowl featuringglazed chicken and caramelized roasted sweet potatoes
Ingredients
For the Chicken
- 1.5 pounds Chicken Breasts or Thighs boneless/skinless
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
For the Roasted Sweet Potatoes
- 2 large Sweet Potatoes cubed
- 1.5 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Paprika
For the Maple Dijon Sauce
- 1/4 cup Pure Maple Syrup
- 3 tablespoons Dijon Mustard
- 1 tablespoon Soy Sauce
- 1/2 cup Chicken Broth
- 2 cloves Garlic minced
For Building the Bowls
- 2 cups Cooked Quinoa or Rice
- 2 cups Mixed Greens or Spinach
Instructions
- Toss the sweet potato cubes with olive oil, salt, pepper, and paprika in a bowl until they are fully coated.
- Spread the potatoes onto a large baking sheet and roast in a preheated oven until they are tender and the edges are golden brown.
- Season the chicken with salt and pepper and sear it in a large skillet over medium-high heat until it is cooked through and has a golden crust.
- Set the chicken aside to rest while you whisk together the chicken broth, maple syrup, mustard, soy sauce, and garlic in the same skillet.
- Simmer the sauce over medium heat until it reduces and becomes glossy, then return the sliced chicken to the pan to coat it thoroughly.
- Assemble the bowls by layering the cooked grain of your choice, fresh greens, and roasted sweet potatoes.
- Top the bowls with the glazed chicken and drizzle the remaining sauce over the top before serving.
Notes
- Crispy Potatoes: Ensure the oven is fully preheated to 425°F so the potatoes roast rather than steam.
- Sauce Consistency: If you prefer a very thick glaze, a small cornstarch slurry can be whisked in during the final simmer.
- Meal Prep: Store the chicken and potatoes separately from the fresh greens to keep the salad crisp when reheating.