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Maple Dijon Chicken Bowls with Roasted Sweet Potatoes

Maple Dijon Chicken Bowls with Roasted Sweet Potatoes
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This dish takes you straight into the heart of traditional home cooking, where every bite feels nourishing and full of love. Inspired by rustic North American kitchens, the timeless pairing of maple syrup and Dijon mustard creates a glaze that’s both comforting and vibrant. The caramelized sweetness of maple balances perfectly with Dijon’s sharp zest, coating tender chicken in a golden, glossy finish.

Ingredients

Scale

For the Chicken Marinade

  • 2 large boneless, skinless chicken breasts (about 1 lb)

  • 2 tablespoons Dijon mustard

  • 2 tablespoons pure maple syrup 🍁

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • 1 tablespoon apple cider vinegar or lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt

  • Freshly ground black pepper, to taste

For the Bowls

  • 2 cups cooked quinoa or brown rice

  • 1 cup baby spinach or kale

  • ¼ cup toasted pecans or walnuts 🌰

  • Optional toppings: goat cheese crumbles, dried cranberries, avocado slices 🥑

Instructions

1. Marinate the Chicken

In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and pepper. Add the chicken breasts and coat well. Cover and marinate for at least 30 minutes (up to 4 hours in the refrigerator).

2. Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.

3. Cook the Chicken

Heat a skillet or grill pan over medium heat. Cook the marinated chicken for 6–7 minutes per side, until nicely caramelized and the internal temperature reaches 165°F (75°C). Baste with leftover marinade for extra glaze. Rest for 5 minutes, then slice.

4. Assemble the Bowls

Divide quinoa or rice between two bowls. Top with roasted sweet potatoes, sliced Maple Dijon chicken, and fresh greens. Sprinkle with toasted nuts and any optional toppings you like.

5. Drizzle & Serve

Optional: whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice for a quick dressing. Drizzle over the bowls and serve warm.

Notes

  • Meal prep friendly: Store components separately and assemble when ready to eat.

  • Extra flavor: Add fresh thyme or rosemary to the sweet potatoes before roasting.

  • Make it dairy-free: Skip the cheese or use a plant-based alternative.

  • Swap proteins: This glaze works beautifully with salmon or tofu, too.

Find it online: https://tastyquickly.com/maple-dijon-chicken-bowls-with-roasted-sweet-potatoes/