Maple Dijon Chicken and Sweet Potato Bowls

why make this recipe

Maple Dijon Chicken & Sweet Potato Bowls are not just delicious; they are also packed with nutrition. The savory chicken paired with naturally sweet roasted sweet potatoes brings a balance of flavors that will satisfy your taste buds. This dish is perfect for a quick weeknight dinner or meal prep for the week. Additionally, it’s colorful and visually appealing, making it a feast for the eyes as well.

how to make Maple Dijon Chicken & Sweet Potato Bowls

Ingredients :

• 2 lbs boneless, skinless chicken breasts, diced
• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1/4 cup chopped fresh parsley (optional, for garnish)

For the Maple Dijon Sauce:

• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions :

1. Preheat an oven to 400°F (200°C).
2. In a large mixing bowl, combine the cubed sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the sweet potatoes are well coated.
3. Spread the sweet potatoes on a lined baking sheet in a single layer. Roast them for about 25-30 minutes, or until tender and golden, turning them halfway through cooking.
4. While the sweet potatoes roast, heat a large, non-stick skillet over medium-high heat. Add the diced chicken and season with salt and pepper.
5. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.
6. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to create the maple Dijon sauce.
7. Add the cooked chicken back to the skillet and pour the maple Dijon sauce over it. Stir to coat the chicken evenly. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
8. To assemble the bowls, divide the roasted sweet potatoes and cooked chicken equally among serving bowls. Add fresh spinach leaves to each bowl.
9. Drizzle any remaining maple Dijon sauce over the bowls, if desired. Garnish with chopped fresh parsley for an extra touch.

how to serve Maple Dijon Chicken & Sweet Potato Bowls

These bowls can be served warm right after cooking. They make a tasty lunch or dinner option and can be enjoyed on their own or with other sides like quinoa or brown rice. For added flavor, consider squeezing fresh lemon juice over the bowls before serving.

how to store Maple Dijon Chicken & Sweet Potato Bowls

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the bowls until warmed through. If you made a larger batch, you can also freeze the chicken and sweet potatoes for up to 2 months. Just be sure to thaw them overnight in the refrigerator before reheating.

tips to make Maple Dijon Chicken & Sweet Potato Bowls

• Make sure not to overcrowd the baking sheet when roasting the sweet potatoes; this helps them get crispy instead of steaming.
• Feel free to adjust the spices based on your personal preferences. You can use different herbs or even add a pinch of cayenne for some heat.
• For more crunch, consider adding toasted nuts or seeds as a topping before serving.

variation

You can easily switch the chicken for tofu or chickpeas for a vegetarian option. Using different vegetables, like broccoli or Brussels sprouts, can add a unique twist to the bowls too.

FAQs

Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, but reduce the roasting time since they are often pre-cooked.

What can I use if I don’t have maple syrup?
You can substitute honey or agave syrup, but the flavor will be slightly different.

Is this recipe gluten-free?
Yes, if you use gluten-free Dijon mustard and ensure all other ingredients are gluten-free.

Maple Dijon Chicken & Sweet Potato Bowls

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A savory and nutritious bowl featuring tender chicken and sweet roasted sweet potatoes, perfect for quick weeknight dinners or meal prep.

• Author: lunarecipez
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts, diced
• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil (for sauce)

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Instructions

1. Preheat an oven to 400°F (200°C).
2. Combine the cubed sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large mixing bowl. Toss until well coated.
3. Spread the sweet potatoes on a lined baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until tender and golden.
4. Heat a large, non-stick skillet over medium-high heat. Add the diced chicken, seasoned with salt and pepper.
5. Cook the chicken for 6-8 minutes, stirring occasionally until browned and cooked through. Remove and set aside.
6. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to create the maple Dijon sauce.
7. Add the cooked chicken back to the skillet and pour the sauce over. Stir to coat evenly and cook for an additional 2-3 minutes until the sauce thickens slightly.
8. Divide the roasted sweet potatoes and cooked chicken among serving bowls. Top with fresh spinach leaves.
9. Drizzle with any remaining maple Dijon sauce and garnish with chopped parsley if desired.

Notes

Serve warm and consider squeezing fresh lemon juice over the bowls for added flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 80mg