Savory Maple Dijon Chicken & Roasted Sweet Potato Bowls
Maple Dijon Chicken & Roasted Sweet Potato Bowls combine sweet and tangy flavors for a delightful weeknight meal.
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Servings: 4 bowls
Calories: 450kcal
Equipment
- Skillet
- Oven
- Baking Sheet
- large bowl
Ingredients
For the Chicken
- 1 lb chicken breast boneless, skinless
- ¼ cup maple syrup adds sweetness
- 2 tablespoon Dijon mustard for tanginess
For the Vegetables
- 2 cups sweet potatoes cubed
- 2 cups Brussels sprouts halved
- 2 tablespoon olive oil for roasting
- ½ teaspoon salt
- ¼ teaspoon cinnamon optional
- ¼ teaspoon rosemary optional
For the Base
- 1 cup brown rice or wild rice
Optional Toppings
- chopped pecans
- dried cranberries
Instructions
Preparation Steps
- Pat the chicken breast dry and heat a skillet over medium heat. Mix maple syrup and Dijon mustard, then brush over the chicken.
- Cook the chicken for about 6-7 minutes per side until golden brown and reaches an internal temperature of 165°F (75°C).
- Preheat your oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts with olive oil, salt, and optional spices. Spread on baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway, until tender and caramelized.
- Prepare rice according to package instructions, typically simming for 30-40 minutes until fluffy.
- Assemble bowls by placing rice at the bottom, layering with sliced chicken, roasted sweet potatoes, and Brussels sprouts.
- Drizzle with remaining maple-Dijon glaze and sprinkle with pecans and cranberries if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze chicken and veggies separately for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 55g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 60mg | Calcium: 4mg | Iron: 15mg