Maple Dijon Chicken Sweet Potato Bowls (Printable)
Juicy maple Dijon-glazed chicken with roasted sweet potatoes and fresh vegetables in a wholesome bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons olive oil
05 - 2 cloves garlic minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Vegetables
09 - 2 large sweet potatoes peeled and cubed
10 - 1 tablespoon olive oil
11 - 1 teaspoon paprika
12 - ½ teaspoon salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes halved
15 - 1 small red onion thinly sliced
→ Dressing
16 - 2 tablespoons Dijon mustard
17 - 1 tablespoon maple syrup
18 - 2 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - Salt and pepper to taste
→ Optional Toppings
21 - ½ cup feta cheese crumbled
22 - ¼ cup chopped fresh parsley
23 - 2 tablespoons roasted pumpkin seeds
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
03 - Toss sweet potato cubes with olive oil, paprika, and salt on the prepared sheet. Spread in an even layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
04 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6-7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - Whisk together Dijon mustard, maple syrup, olive oil, lemon juice, salt, and pepper in a small bowl.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken.
07 - Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.
# Expert Tips:
01 -
- The maple Dijon glaze caramelizes beautifully while keeping the chicken incredibly juicy
- Everything roasts on one sheet pan while the chicken cooks, making cleanup almost nonexistent
- The sweet and savory balance hits every craving spot without feeling heavy
02 -
- Do not skip letting the chicken rest because cutting it immediately will release all those delicious juices onto your cutting board instead of staying in the meat
- The maple syrup in the glaze can burn quickly, so keep an eye on your chicken and adjust the heat if it is browning too fast
03 -
- Pound your chicken to even thickness before marinating so thinner pieces do not dry out while thicker ones finish cooking
- Warm your serving bowls for a few minutes in the oven before building the bowls so everything stays hot longer