Maple Dijon Chicken & Roasted Sweet Potato Bowl
A delicious and nutritious bowl that combines maple syrup sweetness and Dijon mustard tanginess, perfect for lunch or dinner.
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.
Notes
Feel free to add other veggies like bell peppers or zucchini for variety. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on low heat in a pan.