Maple Dijon Chicken Sweet Potato Bowls (Printable version)
Juicy maple Dijon-glazed chicken with roasted sweet potatoes and fresh vegetables in wholesome bowls.
# List of ingredients:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp Dijon mustard
03 - 2 tbsp pure maple syrup
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 tbsp apple cider vinegar
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Vegetables
09 - 2 large sweet potatoes, peeled and cubed
10 - 1 tbsp olive oil
11 - 1 tsp paprika
12 - ½ tsp salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
→ Dressing
16 - 2 tbsp Dijon mustard
17 - 1 tbsp maple syrup
18 - 2 tbsp olive oil
19 - 1 tbsp lemon juice
20 - Salt and pepper, to taste
→ Optional Toppings
21 - ½ cup feta cheese, crumbled
22 - ¼ cup chopped fresh parsley
23 - 2 tbsp roasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes.
03 - Toss sweet potato cubes on the prepared baking sheet with olive oil, paprika, and salt. Spread in an even layer. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
04 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6-7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - Whisk together Dijon mustard, maple syrup, olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
06 - Arrange spinach or mixed greens in 4 large bowls. Top each with roasted sweet potatoes, cherry tomatoes, red onion, and sliced chicken.
07 - Drizzle dressing over each bowl. Add optional toppings like feta cheese, fresh parsley, or pumpkin seeds before serving.
# Expert Advice:
01 -
- The maple mustard glaze caramelizes beautifully while keeping the chicken incredibly juicy
- Everything roasts on one sheet pan while the chicken cooks, meaning minimal cleanup
- You can prep the vegetables and dressing ahead, making weeknight dinners effortless
02 -
- Dont skip letting the chicken rest after cooking—I learned this the hard way and ended up with dry meat the first time I made this for guests
- Cut your sweet potatoes into uniformly sized cubes so they finish roasting at the same time
- The glaze can burn if your oven runs hot, so keep an eye on the chicken during those last few minutes
03 -
- Use a meat thermometer to check that your chicken reaches 165°F internally—this prevents overcooking while ensuring food safety
- Double the dressing recipe and keep it in a jar in your fridge for quick salads all week long