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Maple Dijon Chicken Sweet Potato Bowls Recipe

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★★★★★

4.4 from 77 reviews

Maple Dijon Chicken Sweet Potato Bowls are a delicious, nutritious meal combining tender, maple-mustard glazed chicken breast with roasted sweet potatoes and Brussels sprouts, served over fluffy brown or wild rice. This recipe balances natural sweetness and tangy Dijon mustard with warm aromatic spices and crunchy toppings for a wholesome bowl perfect for lunch or dinner.

Ingredients

Scale

Chicken and Glaze

  • 1.5 lbs boneless, skinless chicken breasts (pounded to even thickness)
  • 1/3 cup pure maple syrup (Grade A Dark Robust recommended), divided
  • 1/4 cup Dijon mustard, divided
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Vegetables

  • 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
  • 1/4 teaspoon cinnamon (optional)
  • 1 teaspoon fresh rosemary, minced (optional)
  • Salt and black pepper to taste

Grains

  • 1 cup uncooked brown or wild rice

Toppings (Optional)

  • Chopped pecans, lightly toasted
  • Dried cranberries
  • Fresh parsley for garnish

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C). Cook the rice according to package directions. Cube the sweet potatoes into uniform 1-inch pieces and halve or quarter Brussels sprouts to ensure even cooking.
  2. Toss Vegetables for Roasting: On a large baking sheet, toss the cubed sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and optional cinnamon and rosemary. Spread them out in a single layer to ensure caramelization and even roasting.
  3. Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes. Stir once at the 15-minute mark to promote even browning. The vegetables are done when sweet potatoes are tender and Brussels sprouts have crispy, golden edges.
  4. Prepare Maple Dijon Glaze: Whisk together 1/3 cup maple syrup and 1/4 cup Dijon mustard in a small bowl. Season the chicken breasts generously with salt and black pepper.
  5. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Brush the chicken with the maple Dijon glaze only during the last 2 minutes of cooking to avoid burning the sugars.
  6. Make Drizzle Sauce and Rest Chicken: Whisk the remaining 2 tablespoons maple syrup with 1 tablespoon Dijon mustard for the drizzle sauce. Let the chicken rest for 5 minutes to lock in juices, then slice thinly against the grain for maximum tenderness.
  7. Assemble the Bowls: In serving bowls, layer cooked rice, roasted vegetables, and sliced chicken. Drizzle the maple-mustard sauce over the top, then add optional toppings of toasted chopped pecans, dried cranberries, and fresh parsley for extra flavor and texture.

Notes

  • Use pure Grade A Dark Robust maple syrup for the best flavor depth rather than pancake syrup.
  • Ensure vegetables are spread in a single layer to promote proper caramelization.
  • Only brush glaze on chicken at the end of cooking to prevent burning sugars.
  • Rest chicken for 5 minutes before slicing to keep it juicy and tender.
  • Optional cinnamon and rosemary add warm, aromatic notes to the roasted vegetables.
  • Toast pecans lightly before topping to enhance crunch and flavor.

Keywords: maple Dijon chicken, sweet potato bowls, roasted vegetables, healthy chicken recipe, brown rice bowl, maple mustard glaze

Find it online: https://todayfoodrecipe.com/maple-dijon-chicken-sweet-potato-bowls-recipe/