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Maple Dijon Chicken & Roasted Sweet Potato Bowls

A wholesome and flavorful dinner bowl featuring tender glazed chicken, caramelized roasted sweet potatoes, and savory greens.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 pinch salt and pepper to taste
Maple Dijon Sauce
  • 0.25 cup Dijon mustard
  • 0.25 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce or tamari
Vegetables
  • 2 large sweet potatoes peeled and cubed
  • 1 medium red onion wedged
  • 4 cups kale or spinach packed
  • 4 slices bacon chopped (optional)

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls
  • Whisk
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Toss sweet potato cubes and onion wedges with olive oil, salt, and pepper. Spread on baking sheet.
  3. Roast vegetables for 25-30 minutes until tender. If using bacon, add it to the pan for the last 15 minutes.
  4. While roasting, season chicken breasts with garlic powder, paprika, thyme, salt, and pepper.
  5. Sear chicken in a hot skillet with oil for 5-6 minutes per side until cooked through (165°F). Remove and let rest.
  6. Whisk together Dijon mustard, maple syrup, vinegar, and soy sauce to create the glaze.
  7. Simmer the sauce briefly in the skillet to thicken (optional) or use fresh.
  8. Toss greens with the hot roasted vegetables to wilt them slightly.
  9. Slice chicken, arrange bowls with veggies and meat, and drench generously with the Maple Dijon sauce.

Notes

Store leftovers in airtight containers for up to 4 days. Reheat gently to avoid drying out the chicken.