Name: Maple Dijon Chicken Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts (pounded to even thickness); 1/3 cup pure maple syrup (Grade A Dark Robust recommended), divided; 1/4 cup Dijon mustard, divided; Salt and black pepper to taste; 1 tablespoon olive oil; 2 medium sweet potatoes (about 1.5 lbs), cubed into 1-inch pieces; 1 lb Brussels sprouts, halved or quartered; 3 tablespoons olive oil, divided; 1/4 teaspoon cinnamon (optional); 1 teaspoon fresh rosemary, minced (optional); Salt and black pepper to taste; 1 cup uncooked brown or wild rice; Chopped pecans (optional, lightly toasted); Dried cranberries (optional); Fresh parsley for garnish

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Introduction

This Maple Dijon Chicken Sweet Potato Bowl is a perfect blend of sweet and savory flavors. Tender chicken glazed with a rich maple mustard sauce pairs beautifully with roasted sweet potatoes and Brussels sprouts. It’s a wholesome, cozy meal ideal for any weeknight dinner.

A white bowl holds a colorful layered meal starting with a base of white rice mixed lightly with pumpkin seeds. On the left side, there are bright green cooked kale leaves topped with halved Brussels sprouts that are charred brown on the cut sides, scattered with red dried cranberries and more pumpkin seeds. In the center, there is a layer of grilled chicken breast cut into thick slices, sitting on the rice and topped with a smooth, light brown creamy sauce and sprinkled with finely chopped green herbs. On the right side, there are large chunks of roasted sweet potatoes with browned edges, scattered pumpkin seeds, and a few cranberries for contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts (pounded to even thickness)
1/3 cup + 2 tablespoons pure maple syrup, divided (Grade A Dark Robust recommended)
1/4 cup + 1 tablespoon Dijon mustard, divided
2 medium sweet potatoes (about 1.5 lbs), cubed into 1-inch pieces
1 lb Brussels sprouts, halved or quartered
3 tablespoons olive oil, divided
1 cup uncooked brown or wild rice
1/4 teaspoon cinnamon (optional)
1 teaspoon fresh rosemary, minced (optional)
Salt and black pepper to taste
Chopped pecans for topping (optional)
Dried cranberries for topping (optional)
Fresh parsley for garnish

Instructions

Step 1: Preheat oven to 400°F. Cook rice according to package directions. Cube sweet potatoes into uniform 1-inch pieces and halve Brussels sprouts, quartering larger ones for even cooking.
Step 2: Toss sweet potatoes and Brussels sprouts on a large baking sheet with 2 tablespoons olive oil, salt, pepper, and optional cinnamon and rosemary. Spread in a single layer without overcrowding for proper caramelization.
Step 3: Roast vegetables for 25-30 minutes, stirring once at the 15-minute mark. Vegetables should be tender with crispy, golden edges when done.
Step 4: Whisk together 1/3 cup maple syrup and 1/4 cup Dijon mustard to make the glaze. Season chicken breasts generously with salt and pepper.
Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Brush glaze on chicken during the last 2 minutes of cooking to avoid burning.
Step 6: Whisk remaining 2 tablespoons maple syrup with 1 tablespoon Dijon mustard to make the drizzle sauce. Let chicken rest 5 minutes before slicing thinly against the grain to retain juices.
Step 7: Assemble bowls with warm rice, roasted vegetables, and sliced chicken. Drizzle with maple-mustard sauce and top with chopped pecans, dried cranberries, and fresh parsley if desired.

Tips & Variations

Use pure maple syrup rather than pancake syrup for richer, natural sweetness and better flavor depth.
Toast pecans lightly before topping for an extra crunchy texture.
Swap Brussels sprouts for green beans or asparagus if preferred.
Add a pinch of smoked paprika to the glaze for a subtle smoky twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken moist. The maple-mustard sauce can be warmed separately and drizzled over before serving.

How to Serve

A white bowl holds a layered dish starting with a base of cooked grains in a pale off-white color, topped with a layer of grilled chicken slices that are light golden brown with char marks, drizzled with a creamy beige sauce sprinkled with green herbs. On the left side, there are charred Brussels sprouts with dark brown edges resting on a bed of dark green kale mixed with small red dried cranberries and scattered green pumpkin seeds. On the right, vibrant orange roasted sweet potatoes with browned edges are sprinkled with green pumpkin seeds and finely chopped herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, but cooking time will increase. Bone-in pieces should be cooked until the internal temperature reaches 165°F, which may take 10-15 minutes per side depending on size.

Is it okay to prepare this recipe gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free Dijon mustard and ensure your rice is plain without additives.