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.