Why Make This Recipe
Maple Dijon Chicken & Roasted Sweet Potato Bowl is a delicious and nutritious meal that is perfect for any day of the week. It combines the sweetness of maple syrup with the tangy flavor of Dijon mustard, resulting in a tasty chicken dish. The vibrant colors and flavors of roasted sweet potatoes, Brussels sprouts, and kale add a healthy touch to the bowl, making it a satisfying option for lunch or dinner. Plus, it’s easy to prepare and packed with nutrients, ideal for those busy evenings.
How to Make Maple Dijon Chicken & Roasted Sweet Potato Bowl
Ingredients
- 2 chicken breasts
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 sweet potatoes, diced
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard to create the glaze.
- Coat the chicken breasts with the glaze and set aside.
- In another bowl, toss diced sweet potatoes, Brussels sprouts, and kale with olive oil, salt, and pepper.
- Spread the veggies on a baking sheet and roast for about 25-30 minutes until tender.
- Grill or pan-cook the glazed chicken for about 6-7 minutes on each side until fully cooked.
- Serve the grilled chicken over the roasted sweet potatoes and veggies.
How to Serve Maple Dijon Chicken & Roasted Sweet Potato Bowl
Serve this bowl warm, with the grilled chicken placed on top of the roasted sweet potatoes and veggies. You can add a drizzle of extra maple syrup or a sprinkle of fresh herbs for added flavor if you like.
How to Store Maple Dijon Chicken & Roasted Sweet Potato Bowl
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm it in a pan over low heat.
Tips to Make Maple Dijon Chicken & Roasted Sweet Potato Bowl
- Make sure to chop the sweet potatoes into even pieces to ensure they cook evenly.
- If you want extra flavor, marinate the chicken in the maple-Dijon glaze for a few hours before cooking.
- Feel free to add other veggies like bell peppers or zucchini to the roasting mix for variety.
Variation
You can easily customize this bowl based on what you have at home. Substitute chicken with tofu for a vegetarian option or use different vegetables like broccoli or carrots.
FAQs
Q: Can I use frozen vegetables for this recipe?
A: Yes, you can use frozen vegetables. Just adjust the cooking time as frozen veggies may take longer to cook.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients in this recipe are gluten-free. Just make sure the Dijon mustard you use is also gluten-free.
Q: Can I prepare this bowl ahead of time?
A: Yes, you can prep the chicken and vegetables ahead of time. Store them separately in the fridge and assemble when ready to eat.
Maple Dijon Chicken & Roasted Sweet Potato Bowl
Ingredients
For the Chicken
- 2 pieces chicken breasts
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
For the Veggies
- 2 pieces sweet potatoes, diced Chop evenly for even cooking.
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard to create the glaze.
- Coat the chicken breasts with the glaze and set aside.
- In another bowl, toss diced sweet potatoes, Brussels sprouts, and kale with olive oil, salt, and pepper.
Cooking
- Spread the veggies on a baking sheet and roast for about 25-30 minutes until tender.
- Grill or pan-cook the glazed chicken for about 6-7 minutes on each side until fully cooked.
- Serve the grilled chicken over the roasted sweet potatoes and veggies.