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Maple Dijon Chicken Bowls

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A simple, weeknight-friendly bowl featuring juicy, mustard-glazed chicken and caramelized sweet potatoes over quinoa or rice.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
  • 1/4 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked quinoa or rice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly grease it.
  2. Whisk together 1/4 cup Dijon mustard and 1/4 cup pure maple syrup until smooth. Add a pinch of salt and pepper.
  3. Season the chicken breasts with salt and pepper. Coat each breast evenly with the maple-Dijon mixture — reserve a tablespoon of the glaze if you like to brush on again at the end.
  4. Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on the baking sheet. Spread them into a single layer with space left for the chicken.
  5. Place the coated chicken breasts on the baking sheet beside the sweet potatoes.
  6. Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and slightly caramelized. If you like a little char on the glaze, broil for 1–2 minutes at the end—watch closely.
  7. Remove from the oven and let the chicken rest for 5 minutes before slicing. Resting keeps the meat juicy.
  8. Serve by spooning quinoa or rice into bowls, topping with sliced chicken and roasted sweet potatoes, and sprinkling with fresh parsley. Drizzle any pan juices over the bowl.

Notes

For a lighter meal, consider pairing with side salads. Store leftovers in an airtight container for up to 3-4 days.

Find it online: https://www.mealbreeze.com/maple-dijon-chicken-bowls/