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Maple Dijon Chicken Bowl with Roasted Sweet Potatoes & Veggies

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A comforting bowl featuring marinated chicken, roasted sweet potatoes, and vibrant veggies, perfect for autumn evenings.

Ingredients

Scale
  • 1 lb (450g) chicken breast, boneless and skinless
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Cooked quinoa or rice (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, salt, black pepper, and smoked paprika.
  3. Coat the chicken breasts with half of the maple-Dijon mixture and marinate for at least 15 minutes.
  4. Toss sweet potatoes, red bell pepper, zucchini, and broccoli with balsamic vinegar, salt, and olive oil.
  5. Spread the veggie mixture in a single layer on a baking sheet.
  6. Place the marinated chicken on another baking sheet.
  7. Roast the sweet potatoes and veggies for 25-30 minutes, stirring halfway through.
  8. Bake the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).
  9. Let the chicken rest for a few minutes before slicing it into strips.
  10. Assemble the bowls with cooked quinoa or rice, then top with roasted vegetables and sliced chicken.
  11. Garnish with fresh parsley before serving.

Notes

Marinate chicken longer for more flavor. Customize veggies based on what’s seasonal.

Nutrition

Find it online: https://lunarecipez.com/maple-dijon-chicken-bowl-roasted-sweet-potatoes-veggies/

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