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Maple Dijon Chicken Bowls

A wholesome and hearty bowl featuring maple-glazed chicken, roasted sweet potatoes, and fluffy quinoa, all drizzled with a creamy maple Dijon dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bowls
  • 1.5 lbs chicken breast boneless, skinless
  • 2 large sweet potatoes cubed
  • 1 cup quinoa uncooked
  • 2 cups kale chopped and stemmed
  • 2 tbsp olive oil for roasting
Creamy Maple Dijon Sauce
  • 0.33 cup Dijon mustard
  • 0.25 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp Greek yogurt or mayo optional for creaminess
  • 1 clove garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Baking sheet
  • Skillet
  • Small whisk
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
  2. Rinse quinoa and cook in 2 cups of water or broth. Simmer covered for 15 minutes, then fluff with a fork.
  3. Season chicken breasts with salt, pepper, and garlic powder. Pan-sear in a skillet over medium-high heat for 6-7 minutes per side until cooked through (165°F internal).
  4. Whisk together Dijon mustard, maple syrup, apple cider vinegar, oil, garlic, and optional yogurt/mayo until smooth.
  5. Assemble bowls with a base of quinoa, topped with roasted sweet potatoes, sliced chicken, and fresh kale.
  6. Drizzle generously with the Maple Dijon sauce before serving.

Notes

Brush a little sauce on the chicken in the last minute of cooking for a sticky glaze.