Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul
Warm, nourishing, and flavor-packed, these chicken and sweet potato bowls combine maple, mustard, and herbs for the ultimate cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Meal Prep, Bowls
- Method: Baking, Skillet
- Cuisine: American-Inspired, Clean Eating
- Diet: Gluten Free
Ingredients
2 medium sweet potatoes, peeled and diced (substitute with butternut squash or carrots)
2 tbsp olive oil (or avocado oil, melted coconut oil)
1 tsp garlic powder (or substitute fresh minced garlic)
Salt and pepper, to taste
4 chicken breasts (or chicken thighs for extra juiciness)
3 tbsp maple syrup (or swap with honey)
2 tbsp Dijon mustard (whole grain mustard for a rustic version)
1 cup quinoa or brown rice (or swap for sautéed leafy greens)
Fresh herbs (such as parsley or cilantro), for garnish
Instructions
Preheat oven to 425°F (220°C). Dice sweet potatoes into 1-inch cubes.
Toss sweet potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway.
In a bowl, whisk together maple syrup, Dijon mustard, 1 tbsp olive oil, salt, and pepper.
Coat chicken breasts with the marinade and let rest for at least 15 minutes.
In a skillet over medium heat, cook chicken for 6–7 minutes per side until golden and internal temp is 165°F (74°C).
Meanwhile, cook quinoa or brown rice according to package instructions.
Slice the chicken. Assemble bowls with quinoa/rice, roasted sweet potatoes, and top with herbs. Serve warm.
Notes
Protein Swap: Chicken thighs work great for added richness.
Vegetarian Option: Replace chicken with roasted chickpeas or grilled tofu.
Meal Prep Friendly: Keeps well refrigerated for up to 4 days.
Flavor Twist: Add a squeeze of lemon or a spoonful of hummus for extra brightness.
For crispier sweet potatoes, avoid overcrowding the baking sheet.
