Maple-Dijon Chicken and Sweet Potato Bowl
A simple, balanced bowl with juicy mustard-glazed chicken, sweet roasted potatoes, and fluffy quinoa, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts
- 1 tsp garlic powder
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 2 medium sweet potatoes
- 1 cup quinoa or brown rice (cooked according to package directions)
- 2 tbsp olive oil
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- In a medium bowl, whisk together 2 tablespoons olive oil, the Dijon mustard, maple syrup, and garlic powder until smooth and glossy.
- Pat the chicken breasts dry with paper towels and coat them with the glaze. Arrange on one side of the prepared baking sheet.
- Cube sweet potatoes into 1-inch pieces, toss with olive oil and salt, and spread on the other side of the pan.
- Roast the chicken and sweet potatoes for 25–30 minutes until the chicken reaches 165°F (74°C) and the sweet potatoes are fork-tender.
- While they roast, cook quinoa or brown rice according to package instructions.
- Remove from oven and let chicken rest for 4–5 minutes before slicing.
- Assemble bowls with grains, sliced chicken, and roasted sweet potatoes. Garnish with fresh herbs and a drizzle of leftover glaze, if desired.
Notes
Use boneless, skinless chicken breasts for even roasting. You can swap quinoa for brown rice or farro for a chewier texture.