Maple Dijon Chicken & Sweet Potato Bowl
A cozy, flavor-forward meal featuring sweet maple, tangy Dijon, and roasted sweet potatoes over quinoa or brown rice.
Ingredients
For the Base
- 1 cup quinoa or brown rice Quinoa cooks faster and adds a light, nutty texture.
For the Sweet Potatoes
- 2 medium sweet potatoes Cut evenly for uniform roasting.
- 1 tablespoon olive oil For roasting.
For the Chicken & Glaze
- 4 pieces chicken breasts Can substitute with boneless skinless thighs.
- 2 tablespoons olive oil For cooking.
- 3 tablespoons maple syrup Pure maple syrup gives the best flavor.
- 2 tablespoons Dijon mustard Signature tang; yellow mustard is not a perfect substitute.
- 1 teaspoon garlic powder Can also use fresh minced garlic.
To Serve
- to taste fresh herbs (e.g., parsley or cilantro) For finishing.
Instructions
Preparation
- Cook 1 cup quinoa or brown rice according to package directions. Fluff with a fork and set aside.
Roasting Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Dice 2 medium sweet potatoes into 1-inch cubes, toss with 1 tablespoon olive oil, and spread on a baking sheet.
- Roast for 20–25 minutes, stirring once halfway, until tender and caramelized.
Making the Glaze
- In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, and 1 teaspoon garlic powder. Set aside.
Cooking the Chicken
- Heat 2 tablespoons olive oil in a skillet over medium-high heat.
- Cook 4 chicken breasts for 5–7 minutes per side until almost cooked through.
- Reduce heat, spoon glaze over the chicken, and let thicken for about 2 minutes.
Assembling and Serving
- Divide the cooked grain among bowls and top with roasted sweet potatoes and sliced chicken.
- Spoon any remaining glaze over the chicken and sprinkle with fresh herbs.
Notes
Make-ahead: Cook grains and sweet potatoes ahead of time. Store chicken and glaze separately.