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Maple Dijon Chicken & Sweet Potato Bowls

Savory Maple Dijon Chicken & Sweet Potato Bowls You’ll Love

Enjoy these delicious Maple Dijon Chicken & Sweet Potato Bowls, a comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breast Substitute with turkey breast or tofu for vegetarian option.
  • 1/4 cup Maple Syrup Honey can be used as an alternative.
  • 2 tablespoons Dijon Mustard Yellow mustard can be used as a substitute.
For the Base
  • 2 cups Brown Rice/Wild Rice Quinoa or cauliflower rice can also work beautifully.
For the Veggies
  • 2 cups Sweet Potatoes You can replace with butternut squash.
  • 2 cups Brussels Sprouts Broccoli or green beans work well as substitutes.
  • 2 tablespoons Olive Oil Coconut oil or avocado oil can be used as alternatives.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Cinnamon Optional, can be substituted with thyme or sage.
  • 1 teaspoon Rosemary Optional.
Optional Toppings
  • 1/2 cup Chopped Pecans Can substitute with walnuts.
  • 1/2 cup Dried Cranberries Raisins are a great substitute.

Equipment

  • Skillet
  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix together maple syrup and Dijon mustard to create a glaze for the chicken.
  2. Preheat a skillet over medium heat with olive oil.
  3. Season the chicken breasts with salt and place them in the skillet, brushing half of the glaze over them.
  4. Cook for about 7-8 minutes on each side until golden brown and cooked through (internal temp 165°F).
  5. Remove chicken from skillet and let rest.
  6. Cube sweet potatoes and halve Brussels sprouts, toss with olive oil, salt, and seasonings if desired.
  7. Spread veggies on a baking sheet and roast at 400°F for 25-30 minutes, stirring halfway.
  8. Cook rice according to package instructions until fluffy.
  9. Assemble bowls with rice, sliced chicken, and roasted veggies.
  10. Drizzle remaining glaze over bowls and top with nuts and cranberries.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 8000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 2 months and reheat thoroughly before serving.

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