Introduction

Maple Dijon Chicken Sweet Potato Bowls offer a delicious blend of sweet and savory flavors, perfect for a wholesome weeknight dinner. Roasted vegetables, tender chicken glazed with maple Dijon sauce, and hearty rice come together in a satisfying, colorful bowl.

This dish shows a white bowl filled with several layers, starting with a base of white rice mixed with green pumpkin seeds, topped with three main sections: on the left, grilled Brussels sprouts with some dark char marks and crispy kale underneath; in the middle, slices of grilled chicken breast covered with a smooth beige sauce and sprinkled with small green herbs; on the right, roasted sweet potato cubes with a slightly burnt skin, mixed with some pumpkin seeds and dried red berries scattered on top. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts (pounded to even thickness)
1/3 cup + 2 tablespoons pure maple syrup, divided (Grade A Dark Robust recommended)
1/4 cup + 1 tablespoon Dijon mustard, divided
2 medium sweet potatoes (about 1.5 lbs), cubed into 1-inch pieces
1 lb Brussels sprouts, halved or quartered
3 tablespoons olive oil, divided
1 cup uncooked brown or wild rice
1/4 teaspoon cinnamon (optional)
1 teaspoon fresh rosemary, minced (optional)
Salt and black pepper to taste
Chopped pecans for topping (optional, lightly toasted)
Dried cranberries for topping (optional)
Fresh parsley for garnish

Instructions

Step 1: Preheat oven to 400°F (200°C) and cook rice according to package directions. Prepare vegetables by cubing sweet potatoes into 1-inch pieces and halving Brussels sprouts, quartering larger ones.
Step 2: Toss the sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and optional cinnamon and rosemary. Spread evenly on a large baking sheet without overcrowding.
Step 3: Roast vegetables for 25-30 minutes, stirring once halfway through. They should be tender with crispy, golden edges.
Step 4: Whisk together 1/3 cup maple syrup and 1/4 cup Dijon mustard to create a glaze. Season chicken breasts with salt and pepper.
Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through (165°F internal temperature). Brush with glaze during the last 2 minutes of cooking.
Step 6: Mix remaining 2 tablespoons maple syrup with 1 tablespoon Dijon mustard for a drizzle sauce. Let the chicken rest for 5 minutes, then slice thinly against the grain.
Step 7: Assemble bowls with cooked rice, roasted vegetables, and sliced chicken. Drizzle with maple-mustard sauce and top with chopped pecans, dried cranberries, and fresh parsley if desired.

Tips & Variations

Use pure maple syrup instead of pancake syrup for richer flavor and natural sweetness.
Toast pecans lightly to add crunch and deepen their flavor.
Add a pinch of cinnamon and fresh rosemary to the vegetables for a warm, aromatic touch.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep chicken moist, reheat with a splash of water or broth and cover loosely.

How to Serve

A white bowl holds a colorful dish with four main sections: starting on the bottom left, there is a bed of cooked kale with a dark green, slightly crinkled texture mixed with small roasted Brussels sprouts, which are green with charred brown edges; next to it, grilled chicken slices with golden brown grill marks are stacked in the middle, topped with a light tan sauce drizzled over them; on the right, chunks of roasted sweet potatoes show a bright orange color with browned spots and are scattered with dark green pumpkin seeds and small pieces of red dried cranberries on top; all these layers rest on a base of white rice mixed with green pumpkin seeds at the bottom of the bowl. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables roast best for caramelization, but you can use frozen sweet potatoes and Brussels sprouts. Thaw and pat them dry before roasting to reduce excess moisture.

What if I don’t have maple syrup on hand?

While pure maple syrup is recommended for flavor, you can substitute honey in equal amounts for a similar sweetness and glaze consistency.