I love how this recipe combines savory, sweet, and tangy flavors in one bowl. The maple syrup brings warmth and depth, while the Dijon adds just the right amount of zing. Roasted sweet potatoes add natural sweetness and texture, and the grains make it hearty and satisfying. Whether I’m meal-prepping or craving a feel-good dinner, this dish hits the spot every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
4 chicken breasts
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 cup quinoa or brown rice
Fresh herbs (like parsley or cilantro), for garnish
Directions
I start by preheating the oven to 425°F (220°C). I peel and dice the sweet potatoes into 1-inch cubes and toss them with olive oil, garlic powder, salt, and pepper.
I spread the sweet potatoes on a baking sheet and roast them for 25–30 minutes, stirring halfway through to get them tender and caramelized.
While those roast, I whisk together the maple syrup, Dijon mustard, a little olive oil, salt, and pepper to make a quick marinade.
I coat the chicken breasts in the marinade and let them sit for at least 15 minutes while I prep the rest.
In a large skillet, I cook the chicken over medium heat for about 6–7 minutes per side, until golden and cooked through (165°F or 74°C inside).
I prepare the quinoa or brown rice according to the package directions.
Once everything is cooked, I slice the chicken and build the bowls: a scoop of grain, a handful of roasted sweet potatoes, and slices of chicken on top, finished with a sprinkle of fresh herbs.
Servings and timing
This recipe makes 4 generous servings and takes 45 minutes from start to finish. It’s great for dinner or meal prepping for a few days ahead.
Variations
Sometimes I switch things up by using butternut squash or carrots instead of sweet potatoes for a different kind of sweetness. Chicken thighs add more richness if I want a juicier cut. When I want to go lighter, I swap the grains for a bed of sautéed greens or cauliflower rice. Whole grain mustard also works beautifully for a chunkier texture and deeper flavor.
Storage/Reheating
I store any leftovers in airtight containers for up to 4 days in the fridge. For reheating, I use the microwave or warm everything in a skillet over medium-low heat until heated through. If things look a little dry, I drizzle a bit of olive oil or a spoonful of leftover marinade before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use thighs when I want extra flavor and tenderness. They cook similarly, just make sure they reach an internal temperature of 165°F.
What’s a good grain substitute for quinoa or rice?
When I want something lighter, I use sautéed spinach or kale, or cauliflower rice. Couscous or farro also work great for something heartier.
Can I make this dish vegetarian?
Absolutely. I swap the chicken for roasted chickpeas or pan-seared tofu and use the same maple-Dijon glaze.
How sweet is the maple marinade?
It’s balanced. The Dijon cuts through the sweetness, so the result is savory with just a touch of maple richness. I adjust the maple and mustard to taste if I want it more sweet or tangy.
Can I meal prep this?
Yes, I make all the components ahead and store them separately or in pre-portioned containers. It reheats well and makes a great lunch throughout the week.
Conclusion
These Maple Dijon Chicken & Sweet Potato Bowls are my go-to when I want something that feels wholesome, flavorful, and just plain comforting. The combination of sweet, savory, and tangy in every bite keeps things interesting, and I always feel nourished and satisfied after. It’s a bowl of comfort I keep coming back to.
