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–+ servings
Close-up of Dijon Chicken & Sweet Potato Bowls featuring sliced chicken, roasted sweet potatoes, and quinoa.

Maple Dijon Chicken & Sweet Potato Bowls

This recipe combines sweet and savory flavors in a wholesome, gluten-free meal. It uses a maple Dijon marinade for the chicken and is served over quinoa or brown rice, making it suitable for quick weeknight dinners or meal preparation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 1 Sweet Potatoes Peel and cube
  • 2 tbsp Olive Oil
  • 1/2 tsp Garlic Powder
For the Chicken
  • 4 Chicken Breasts
  • 2 tbsp Maple Syrup
  • 2 tbsp Dijon Mustard
For Assembly
  • 1 cup Quinoa or Brown Rice Dry measure, prepare as directed
  • 1 tbsp Fresh Herbs For garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Baking dish

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Peel and cube the sweet potatoes. Toss them with olive oil and garlic powder, then spread them on the lined baking sheet.
  3. In a bowl, mix the maple syrup and Dijon mustard. Coat the chicken breasts in this marinade and place them on a separate baking dish.
  4. Place both the sweet potatoes and chicken in the oven. Roast the sweet potatoes for 25 to 30 minutes until tender and golden. Bake the chicken for about 20 to 25 minutes until cooked through.
  5. While the chicken and potatoes are baking, prepare the quinoa or brown rice according to the package directions.
  6. Assemble the bowls. Place a base of quinoa or rice in each bowl, top with roasted sweet potatoes and slices of the maple Dijon chicken. Garnish with fresh herbs before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 16gSaturated Fat: 3gCholesterol: 85mgSodium: 420mgFiber: 6gSugar: 12g

Notes

You can substitute chicken thighs for the breasts if you prefer. Try using butternut squash instead of sweet potatoes for a variation. This dish stores well for meal prep when kept in airtight containers.

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