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Maple Dijon Chicken & Sweet Potato Bowls

Maple Dijon Chicken & Sweet Potato Bowls for Cozy Evenings

Maple Dijon Chicken & Sweet Potato Bowls is a nutritious and satisfying meal featuring tender chicken glazed in maple Dijon sauce, hearty quinoa, and fresh greens.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with marinated tofu for a vegan option.
  • to taste Salt
  • to taste Pepper
For the Glaze
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 2 tablespoons Dijon Mustard
  • 3 tablespoons Maple Syrup Consider agave syrup as an alternative.
  • 1 tablespoon Apple Cider Vinegar
For the Sweet Potatoes
  • 2 cups Sweet Potatoes Can be replaced with butternut squash.
  • 1 teaspoon Fresh Rosemary Thyme can be used as a substitute.
For the Base and Greens
  • 1 cup Quinoa Can also be substituted with brown rice or couscous.
  • 2 cups Baby Spinach Kale or arugula can be good alternatives.
For the Toppings
  • 1/2 cup Feta Cheese Omit for a vegan version or substitute with almond-based feta.
  • 1/4 cup Pumpkin Seeds Can be swapped with sunflower seeds or almonds.

Equipment

  • Oven
  • Oven-proof skillet
  • Mixing Bowl
  • baking sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your workspace.
  2. Pat dry the chicken breasts and season generously with salt and pepper on both sides.
  3. In a mixing bowl, whisk together olive oil, Dijon mustard, maple syrup, and apple cider vinegar to create a smooth glaze.
  4. Heat olive oil in an oven-proof skillet over medium-high heat and sear the seasoned chicken breasts for about 3 minutes on each side.
  5. After searing, reduce heat and brush the chicken with the maple Dijon glaze.
  6. Transfer the skillet with glazed chicken to the oven and bake for 15-20 minutes until the internal temperature reaches 165°F (74°C).
  7. Peel and dice the sweet potatoes, toss with rosemary, salt, pepper, and olive oil, and spread on a baking sheet.
  8. Roast sweet potatoes alongside chicken for about 20 minutes until tender and caramelized.
  9. Let the chicken rest for about 5 minutes before slicing into thin strips.
  10. Assemble the bowls with cooked quinoa, roasted sweet potatoes, baby spinach, sliced chicken, feta cheese, and pumpkin seeds.
  11. Drizzle the remaining maple Dijon glaze over the assembled ingredients before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Meal prep by preparing components in bulk and storing separately for easy assembly throughout the week. Storage: Store in an airtight container in the fridge for up to 4 days. Freeze individual components for longer storage.

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