Maple Dijon Chicken & Sweet Potato Bowls Recipe

Introduction

This Maple Dijon Chicken & Sweet Potato Bowl is a delicious and wholesome meal perfect for any night of the week. Combining tender grilled chicken with roasted vegetables and a flavorful maple mustard drizzle, it offers comforting fall flavors in a simple bowl.

Ingredients

• 2 chicken breasts
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 large sweet potato, cubed
• 12 Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt, to taste
• Optional: 1/2 teaspoon cinnamon
• Optional: 1 teaspoon fresh rosemary, chopped
• 1 cup brown rice or wild rice, cooked
• Optional toppings: chopped pecans or dried cranberries

Instructions

1. Step 1: Prepare the maple-Dijon glaze by mixing the maple syrup and Dijon mustard in a small bowl. Brush the chicken breasts with the glaze on both sides.
2. Step 2: Grill or pan-sear the chicken breasts over medium heat until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Set aside to rest.
3. Step 3: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and if desired, cinnamon and rosemary. Spread evenly on a baking sheet.
4. Step 4: Roast the vegetables for 25–30 minutes, turning halfway through, until tender and caramelized.
5. Step 5: Cook the brown or wild rice according to package instructions, then divide between bowls as the base.
6. Step 6: Slice the rested chicken and arrange it over the rice. Add the roasted sweet potatoes and Brussels sprouts on top.
7. Step 7: Drizzle with a light maple mustard sauce (use leftover glaze thinned slightly if needed) and sprinkle with chopped pecans or dried cranberries if desired.

Tips & Variations

• For extra fall flavor, add a sprinkle of cinnamon and fresh rosemary to the vegetables before roasting.
• Swap in quinoa or cauliflower rice for a different grain base.
• Use chicken thighs instead of breasts for juicier meat.
• Add a handful of fresh spinach or kale to boost greens.

Storage

Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the rice moist. For best texture, keep toppings like pecans or cranberries separate until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free since it uses a maple-Dijon glaze and olive oil for roasting.

What can I use instead of maple syrup?

You can substitute honey or agave syrup for maple syrup in the glaze and drizzle, though the flavor will be slightly different but still delicious.

Maple Dijon Chicken & Sweet Potato Bowls Recipe

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★★★★★

4.7 from 81 reviews

A wholesome and flavorful Maple Dijon Chicken & Sweet Potato Bowl featuring grilled chicken breast glazed with a sweet and tangy maple-Dijon sauce, served over a bed of brown or wild rice, complemented by roasted sweet potatoes and Brussels sprouts. Finished with a light maple mustard drizzle and optional crunchy pecans or tart dried cranberries, this dish makes a perfect nutritious meal for fall or any time you want a comforting yet healthy bowl.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken & Glaze

• 2 boneless, skinless chicken breasts
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Roasted Vegetables

• 2 medium sweet potatoes, peeled and cubed
• 12 Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt, to taste
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon fresh rosemary, chopped (optional)

Rice Base

• 1 cup brown rice or wild rice
• 2 cups water or broth (for cooking rice)

Maple Mustard Drizzle

• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard

Optional Toppings

• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Instructions

1. Prepare the Chicken: In a small bowl, whisk together 2 tablespoons maple syrup and 1 tablespoon Dijon mustard to create the glaze. Season the chicken breasts with salt and pepper. Preheat a grill or pan over medium heat. Brush the chicken breasts generously with the maple-Dijon glaze. Cook the chicken for about 6-7 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C), brushing with additional glaze as it cooks for extra flavor.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle with salt, and add cinnamon and rosemary if using. Toss well to coat evenly. Spread in a single layer and roast in the preheated oven for 25–30 minutes, turning halfway through, until tender and caramelized.
3. Cook the Rice: While the vegetables roast, rinse 1 cup of brown or wild rice under cold water. Bring 2 cups of water or broth to a boil in a pot. Add the rice, reduce the heat to low, cover, and simmer for 40-45 minutes (or according to package instructions) until the rice is tender and liquid is absorbed. Fluff with a fork.
4. Make the Maple Mustard Drizzle: In a small bowl, combine 1 tablespoon maple syrup with 1 tablespoon Dijon mustard. Whisk until smooth to create a light drizzle sauce.
5. Assemble the Bowls: Divide the cooked rice into serving bowls. Slice the grilled chicken breasts and arrange on top. Add the roasted sweet potatoes and Brussels sprouts alongside. Drizzle with the maple mustard sauce evenly over each bowl.
6. Finish with Toppings: Sprinkle chopped pecans and dried cranberries on top if desired, adding a nice texture and burst of flavor. Serve warm and enjoy your delicious Maple Dijon Chicken & Sweet Potato Bowls!

Notes

• For a vegetarian variation, substitute chicken with grilled tofu or chickpeas and use maple-Dijon sauce as a marinade.
• To enhance the fall flavors, roasting the vegetables with cinnamon and rosemary is recommended but optional.
• Leftovers can be stored in the fridge for up to 3 days and reheated in a microwave or oven.
• You can swap brown rice for quinoa or cauliflower rice for a lower-carb option.

Keywords: maple Dijon chicken, sweet potato bowls, roasted Brussels sprouts, healthy chicken bowl, maple mustard glaze, fall recipe, brown rice bowls, easy dinner