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Maple Dijon Chicken & Sweet Potato Bowls Recipe

Maple Dijon Chicken & Sweet Potato Bowls Recipe
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★★★★★

5.1 from 5 reviews

This Maple Dijon Chicken & Sweet Potato Bowl combines tender grilled chicken glazed with a sweet and tangy maple-Dijon sauce, hearty roasted sweet potatoes and Brussels sprouts, and a bed of nutty brown or wild rice. Finished with a light maple mustard drizzle and topped with crunchy pecans or tart dried cranberries, this vibrant fall-inspired meal offers balanced flavors and comforting textures perfect for a wholesome weeknight dinner.

Ingredients

Scale

For the Maple Dijon Chicken

  • 2 boneless, skinless chicken breasts
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil (for cooking)
  • Salt and pepper, to taste

For the Roasted Vegetables

  • 2 medium sweet potatoes, peeled and cubed
  • 12 ounces Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • Optional: 1 teaspoon ground cinnamon
  • Optional: 1 teaspoon fresh rosemary, chopped

For the Rice Base

  • 1 cup brown rice or wild rice
  • 2 cups water or broth

For the Maple Mustard Drizzle

  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard

Optional Toppings

  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries

Instructions

  1. Prepare the Maple Dijon Glaze: In a small bowl, whisk together maple syrup and Dijon mustard until smooth. This glaze will add a sweet and tangy flavor to the chicken.
  2. Cook the Chicken: Heat olive oil in a grill pan or skillet over medium heat. Season chicken breasts with salt and pepper. Brush each breast generously with the maple-Dijon glaze. Cook for 5-7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest before slicing.
  3. Roast the Vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and if desired, cinnamon and rosemary for added fall flavor. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  4. Cook the Rice: While vegetables roast, rinse rice under cold running water. In a saucepan, combine rice with water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes (brown rice) or per package instructions until rice is tender and liquid is absorbed. Fluff with a fork.
  5. Make the Maple Mustard Drizzle: Whisk together maple syrup and Dijon mustard in a small bowl until well combined. This will be drizzled over the assembled bowl to enhance the flavor.
  6. Assemble the Bowls: Divide cooked rice evenly among serving bowls. Top with sliced maple-Dijon chicken and roasted sweet potatoes and Brussels sprouts. Drizzle each bowl lightly with the maple mustard sauce.
  7. Add Optional Toppings: Sprinkle with chopped pecans and/or dried cranberries to add texture and a burst of sweetness.

Notes

  • You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
  • For a vegetarian version, swap chicken with pan-fried tofu or roasted chickpeas.
  • Roasting vegetables with optional cinnamon and rosemary enhances the dish’s fall flavors but can be omitted if desired.
  • Use low-sodium broth for cooking rice to control sodium content.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.

Nutrition

Keywords: maple dijon chicken, sweet potato bowl, roasted vegetables, fall recipe, healthy chicken bowls, maple mustard glaze

Find it online: https://cheframiflavor.com/maple-dijon-chicken-and-sweet-potato-bowls-recipe/