Maple Dijon Chicken & Sweet Potato Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
