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 tbsp Dijon mustard
03 - 2 tbsp pure maple syrup
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 tbsp apple cider vinegar
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Vegetables
09 - 2 large sweet potatoes, peeled and cubed
10 - 1 tbsp olive oil
11 - 1 tsp paprika
12 - 1/2 tsp 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 tbsp Dijon mustard
17 - 1 tbsp maple syrup
18 - 2 tbsp olive oil
19 - 1 tbsp lemon juice
20 - Salt and pepper, to taste
→ Optional Toppings
21 - 1/2 cup feta cheese, crumbled
22 - 1/4 cup chopped fresh parsley
23 - 2 tbsp roasted pumpkin seeds
# How to Make It:
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 in a bowl. 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 baking 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 until smooth.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken. Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.
# Expert Suggestions:
01 -
- The maple Dijon glaze hits that perfect sweet and savory spot that makes you close your eyes while eating
- Everything roasts on one sheet pan while the chicken sizzles, making cleanup almost suspiciously easy
- You can customize the toppings based on whatever looked good at the farmers market
02 -
- Don't marinate the chicken for more than an hour or the acid will start breaking down the texture too much
- If your sweet potatoes are taking forever to roast, cut them smaller next time, but don't rush them or they'll be disappointingly raw in the center
03 -
- Pat the chicken dry before adding it to the marinade, or the coating won't stick properly and you'll lose all that flavor in the pan
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you plan to cook