Maple-Dijon Chicken and Sweet Potato Bowl
A cozy, balanced meal featuring pan-seared chicken, caramelized sweet potatoes, and nutty quinoa or brown rice, topped with a sweet-tangy maple-Dijon glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts
- 2 medium sweet potatoes
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 1 tsp garlic powder
- 1–2 tbsp fresh herbs (parsley, thyme, or rosemary), chopped
- 1 cup quinoa or brown rice (dry)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel sweet potatoes if desired, then cut into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until fork-tender and lightly browned.
- While sweet potatoes roast, whisk together Dijon mustard, maple syrup, garlic powder, and chopped herbs in a small bowl. Adjust salt or mustard to taste.
- Heat a skillet over medium-high heat and add remaining 1 tbsp olive oil. Pat chicken dry, season with salt and pepper, and cook for about 5–7 minutes per side, until golden brown. Brush the glaze over the chicken in the last 2 minutes of cooking.
- While the chicken rests, cook quinoa or brown rice according to package directions.
- Let chicken rest for 5 minutes, then slice thinly. Assemble bowls with quinoa or brown rice, roasted sweet potatoes, and sliced chicken. Spoon remaining glaze over top and serve warm.
Notes
Use boneless, skinless chicken for even cooking. Rinse quinoa before cooking. For a lower-sugar option, reduce maple syrup to 2 tbsp and add a squeeze of lemon.