Follow Me On Social Media!
Maple Dijon Chicken Bowls with Sweet Potatoes
Maple Dijon Chicken and Sweet Potato Bowls are a delightful and nutritious meal perfect for any night of the week. The sweet and tangy flavors blend perfectly with tender chicken and roasted sweet potatoes, creating a satisfying dish that everyone will love. Let’s dive into why you should make this delicious recipe.
Why make this recipe
This recipe is not only simple and quick to prepare but also packed with flavor and nutrients. Sweet potatoes provide a healthy dose of fiber and vitamins, while the maple syrup and Dijon mustard create a scrumptious glaze for the chicken. It’s a balanced meal that’s great for meal prep or a cozy dinner with family.
Ingredients
- 4 chicken breasts
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: chopped parsley, green onions
How to make it
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes. Toss them in olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender.
- In a bowl, mix together Dijon mustard and maple syrup. Coat the chicken breasts in this mixture.
- In a separate pan, heat olive oil over medium heat and cook the chicken for about 6-7 minutes per side, or until fully cooked.
- Assemble the bowls by adding roasted sweet potatoes and sliced chicken on top.
- Garnish with optional toppings if desired.
How to serve it
These bowls are best enjoyed warm. Serve immediately after assembling by adding a sprinkle of fresh chopped parsley or green onions for an added touch of freshness. Pair with a light salad or steamed vegetables for a complete meal.
How to store it
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or skillet until heated through.
Helpful tips
- Make sure to cut the sweet potatoes into even cubes for uniform cooking.
- For extra flavor, marinate the chicken in the mustard and maple mixture for a few hours before cooking.
- Adjust the amount of salt and pepper based on your taste preferences.
Optional variations
- Substitute chicken breasts for thighs for a juicier option.
- For a vegetarian version, swap chicken for chickpeas or tofu and adjust cooking times accordingly.
Frequently asked questions
Can I use another type of mustard?
Yes! You can use whole-grain mustard or honey mustard for a different flavor profile.
What if I don’t have sweet potatoes?
You can substitute with regular potatoes or even butternut squash.
Can I prepare this recipe ahead of time?
Absolutely! You can roast the sweet potatoes and prepare the chicken mixture in advance. Just store them separately until you’re ready to cook and assemble.
Maple Dijon Chicken and Sweet Potato Bowls
A delightful and nutritious meal featuring tender chicken glazed with maple and Dijon mustard, paired with roasted sweet potatoes.
Ingredients
Main ingredients
- 4 pieces chicken breasts Boneless, skinless preferred
- 2 tablespoons Dijon mustard For glazing the chicken
- 2 tablespoons maple syrup For sweetness in the glaze
- 2 medium sweet potatoes Peeled and cubed
- 2 tablespoons olive oil For tossing sweet potatoes and cooking chicken
- to taste Salt and pepper For seasoning
Optional toppings
- Chopped parsley For garnish
- Green onions For garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes. Toss them in olive oil, salt, and pepper, then spread on a baking sheet.
Cooking
- Roast sweet potatoes for about 25-30 minutes until tender.
- In a bowl, mix together Dijon mustard and maple syrup. Coat the chicken breasts in this mixture.
- In a separate pan, heat olive oil over medium heat and cook the chicken for about 6-7 minutes per side, or until fully cooked.
Assembly
- Assemble the bowls by adding roasted sweet potatoes and sliced chicken on top.
- Garnish with optional toppings if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or skillet until heated through. For extra flavor, marinate the chicken in the mustard and maple mixture for a few hours before cooking. Cut the sweet potatoes into even cubes for uniform cooking.
