Maple Dijon Chicken Sweet Potato Bowls
A cozy, balanced bowl featuring caramelized sweet potatoes and glazed chicken, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 2 medium sweet potatoes (about 1–1.5 lb), peeled and cut into 1-inch cubes
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil (for the potatoes)
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped parsley, roasted nuts (pecans or walnuts)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easier cleanup.
- Toss the peeled, cubed sweet potatoes with olive oil, salt, and pepper. Spread them in one layer on the baking sheet.
- Roast the sweet potatoes for about 25–30 minutes, until tender and starting to caramelize. Shake the pan or stir once halfway through.
- While the potatoes roast, whisk together maple syrup and Dijon mustard in a small bowl. Taste and add salt if needed.
- Pat the chicken dry and season both sides with salt and pepper. Brush half of the maple-Dijon mixture over each breast.
- When the sweet potatoes have about 15 minutes left, add the chicken to the baking sheet. Bake until the chicken reaches an internal temperature of 165°F (74°C), about 18–22 minutes.
- Let the chicken rest for 5 minutes before slicing. Assemble bowls with roasted sweet potatoes, sliced chicken, and any optional toppings.
Notes
For a vegetarian version, roast chickpeas or use tempeh with the glaze. Adjust cooking times for thicker chicken or different ingredients.