Introduction

These Maple Dijon Chicken & Sweet Potato Bowls combine sweet, tangy, and savory flavors for a wholesome and satisfying meal. Perfect for busy weeknights, this dish offers a balance of protein, veggies, and grains that everyone will enjoy.

The dish is presented in a white bowl filled with three main layers: at the bottom, there is a base of light-colored quinoa with red and purple grains mixed in, giving it a textured look; next to it are bright orange, grilled sweet potato slices, slightly charred around the edges and stacked loosely; on top, thick slices of grilled chicken breast with a golden sear and visible grill marks, drizzled with a creamy light brown sauce speckled with green herbs, and garnished with fresh green leaves scattered over the chicken and sides. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 cup quinoa or brown rice (Tip: substituting with cooked leafy greens can create a lighter dish)
Fresh herbs (Suggestion: use parsley or cilantro for additional flavor)
Salt and pepper to taste

Instructions

Step 1: Preheat your 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.
Step 2: Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Step 3: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create the marinade.
Step 4: Coat the chicken breasts thoroughly in the marinade and let them sit for at least 15 minutes.
Step 5: Cook the marinated chicken in a skillet over medium heat for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Prepare quinoa or brown rice according to package instructions.
Step 7: Slice the cooked chicken and assemble bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.

Tips & Variations

Use fresh minced garlic instead of garlic powder for a stronger flavor.
Try chicken thighs for a juicier and more flavorful option.
Substitute honey for maple syrup if preferred.
Use whole grain mustard for a different texture and taste.
Swap quinoa or brown rice with cooked leafy greens for a lighter meal.
Add a squeeze of lemon juice or a sprinkle of red pepper flakes for extra brightness and heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sweet potatoes gently in a skillet or microwave until heated through. Quinoa or rice can be reheated with a splash of water to keep it moist.

How to Serve

A bowl filled with three main layers: the bottom layer is cooked quinoa with a mix of white, light yellow, and red grains; next to it is a layer of roasted sweet potato chunks and slices, charred with a rich orange color and dark grill marks; on top are several grilled chicken breast slices with a golden brown surface, covered in a light brown creamy sauce with green herb pieces scattered across, garnished with fresh green herb sprigs. The bowl is white, and the scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for extra flavor and juiciness. They may require slightly longer cooking time, so adjust accordingly.

Is there a vegetarian alternative for this recipe?

You can substitute the chicken with roasted tofu or chickpeas marinated in the same maple Dijon sauce for a vegetarian version. Roasting or pan-frying will give great texture and flavor.