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Maple Dijon Chicken & Roasted Sweet Potato Bowls

Maple Dijon Chicken Bowls

This hearty bowl combines tender chicken with roasted sweet potatoes, quinoa, and a flavorful maple Dijon sauce for a balanced and satisfying meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 520 kcal

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.