There’s a timeless charm to a bowl that perfectly balances hearty protein with naturally sweet, caramelized vegetables and a sauce bursting with flavor. The Maple Dijon Chicken & Roasted Sweet Potato Bowls are comfort food elevated—a heartwarming meal that brings a wonderful medley of textures and tastes to your table, whether it’s a busy weeknight or a leisurely family dinner.
These bowls blend the gentle sweetness of roasted sweet potatoes with tender, browned chicken smothered in a maple Dijon sauce that’s both tangy and rich. Combining balanced nutrition with ease, this dish is as elegant as it is nourishing, making it equally suited for meal prep as it is for impressing guests.
- Perfect harmony of sweet roasted vegetables and tangy, savory maple Dijon sauce.
- Easy to prepare but feels upscale and satisfying for dinners or meal prep.
- Nutritious and comforting with lean protein, fiber-rich sweet potatoes, and wholesome grains.
Ingredients
- Boneless chicken breasts or thighs: Choose 1.5 pounds for tender, juicy protein that soaks in the sauce beautifully.
- Olive oil: Used to coat chicken and sweet potatoes for browning and roasting, adding a subtle rich flavor.
- Salt: Essential for seasoning the chicken and roasted sweet potatoes, enhancing all natural flavors.
- Black pepper: A touch of freshly ground pepper adds a mild heat and depth to the dish.
- Sweet potatoes: Two large peeled, diced sweet potatoes provide natural sweetness and creamy texture when roasted.
- Pure maple syrup: 1/4 cup of real maple syrup delivers sweet warmth that perfectly complements the Dijon mustard.
- Dijon mustard: Three tablespoons add bright, tangy sharpness to balance the sweetness.
- Soy sauce: A tablespoon enriches the sauce with umami and a hint of savory saltiness.
- Chicken broth: Half a cup to loosen the sauce and infuse it with savory depth.
- Garlic cloves: Two minced cloves provide aromatic pungency that enhances the sauce complexity.
- Cornstarch slurry: Optional mixture of cornstarch and water to thicken the sauce into a luscious glaze.
- Cooked quinoa or rice: Two cups make a wholesome base adding texture and nutrients.
- Mixed greens or fresh spinach: Two cups add freshness and a lightly bitter counterpoint to the sweet and savory flavors.
- Optional toppings: Sliced green onions, chopped parsley, or crushed pecans for added crunch and fresh herbal notes.
Instructions
- Prep the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into evenly-sized cubes to ensure uniform roasting. Toss the cubes with olive oil, salt, and pepper on a baking sheet, spreading them out to prevent steaming. Roast for 25–30 minutes, shaking the pan halfway to develop golden, caramelized edges that bring out their natural sweetness.
- Season the Chicken
Pat the chicken dry with paper towels to encourage a golden crust during cooking. Season both sides evenly with salt and pepper, keeping it simple to let the maple Dijon sauce shine. Proper seasoning enhances flavor and improves browning.
- Cook the Chicken
Heat olive oil in a skillet over medium-high heat and add the chicken. Cook for 4–6 minutes per side until golden brown and fully cooked inside. The high heat seals the juices, locking in moisture and creating a savory crust. Remove the chicken and let it rest to retain tenderness.
- Make the Maple Dijon Sauce
Reduce to medium heat and add maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic to the same skillet. Stir to combine, scraping up browned bits from the pan’s surface as these add deep flavor. Let the sauce simmer gently for 1–2 minutes to meld the ingredients. Stir in the cornstarch slurry if you want a thicker, glossy sauce, cooking an additional minute to set.
- Coat the Chicken
Return the chicken to the skillet and turn to coat evenly in the sauce, allowing it to simmer for 2–3 more minutes. Basting with sauce infuses the chicken with flavor and ensures each bite is moist and delicious. Remove from heat and rest briefly before slicing.
- Build the Bowls
Layer fresh greens or spinach as a base in each bowl. Add a warm scoop of cooked quinoa or rice, followed by the roasted sweet potatoes. Arrange the sliced maple Dijon chicken on top, drizzling generously with extra sauce. Finish with optional green onions, parsley, or pecans for crunch and herbaceous brightness.
- Serve and Enjoy
Serve these bowls warm, with lemon wedges on the side if desired. A squeeze of fresh lemon brightens the maple sauce’s sweetness and balances the dish beautifully, elevating every bite.
- Use boneless chicken thighs for juicier meat and breasts for leaner protein.
- The cornstarch slurry is optional but recommended for a beautifully thickened maple Dijon glaze.
- Roast sweet potatoes in a single layer to ensure caramelization rather than steaming.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve texture and flavor. The sauce may thicken when chilled; add a splash of broth when reheating if needed.
Serving Suggestions
These bowls pair beautifully with a crisp side salad or steamed green vegetables like broccoli or asparagus. For added richness, drizzle with a little extra maple Dijon sauce or sprinkle with crumbled goat cheese or feta.
- Drying chicken before cooking helps achieve the best sear and flavorful crust.
- Scraping pan fond while creating the sauce adds complexity and depth to the dish.
- Prepare quinoa or rice ahead to streamline bowl assembly and keep ingredients warm.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs provide more juiciness and richer flavor, making them a great alternative.
- Is the maple Dijon sauce gluten-free?
It can be, if you use gluten-free soy sauce or tamari instead of regular soy sauce.
- Can I make this recipe vegetarian?
Substitute chicken with firm tofu or tempeh and use vegetable broth for the sauce to make it vegetarian-friendly.
- How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
- What can I use instead of quinoa or rice?
Cauliflower rice or farro are good alternatives that will also complement the flavors well.
- Can I prepare this in advance?
Yes, you can roast sweet potatoes and cook chicken ahead, then warm and assemble bowls when ready to serve.
Maple Dijon Chicken Bowls
Equipment
- 1 large baking sheet
- 1 large skillet
- 1 mixing bowl optional, for cornstarch slurry
Ingredients
- 1.5 pounds boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 2 large sweet potatoes peeled and diced (about 4 cups)
- 1½ tablespoons olive oil
- ¼ cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- ½ cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
- 2 cups cooked quinoa or rice
- 2 cups mixed greens or fresh spinach
- Optional toppings: sliced green onions chopped parsley, crushed pecans
Instructions
- Preheat oven to 425°F (220°C). Toss peeled, diced sweet potatoes with olive oil, half the salt, and pepper. Spread on baking sheet and roast 25–30 minutes, stirring halfway, until golden and tender.
- Pat chicken dry and season both sides with remaining salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes per side until browned and cooked through. Remove and rest on plate.
- In the same skillet, combine maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic. Stir, scraping browned bits, and simmer 1–2 minutes.
- For thicker sauce, stir in cornstarch slurry and cook 1 more minute until glossy.
- Return chicken to skillet and coat with sauce. Simmer 2–3 minutes, spooning sauce over chicken. Remove from heat and slice after resting briefly.
- Build bowls with mixed greens base, cooked quinoa or rice, roasted sweet potatoes, and sliced chicken. Drizzle with extra sauce and add optional toppings.
- Serve warm, optionally with lemon wedges to balance the sweetness.
Notes
- Roast sweet potatoes evenly diced for uniform cooking.
- Pat chicken dry beforehand for better browning.
- Use cornstarch slurry if thicker sauce is desired.
- Store leftovers in airtight container for up to 3 days.
- Substitute quinoa with rice or your favorite grain.
