Maple Dijon Chicken & Roasted Sweet Potato Bowls

Why You’ll Love This Recipe

I love how this recipe brings together sweet, savory, and tangy flavors in one satisfying bowl. The maple syrup adds a natural sweetness, the Dijon gives it a little kick, and the roasted vegetables make it hearty and nutritious. It’s easy to make, great for meal prep, and feels like comfort food without being heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 1 lb boneless, skinless chicken breasts, cut into strips or bite-sized pieces

• 2 tablespoons Dijon mustard

• 1 1/2 tablespoons pure maple syrup

• 1 tablespoon olive oil

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon garlic powder

• Salt and black pepper, to taste

For the roasted sweet potatoes:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 tablespoon olive oil

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cinnamon

• Salt and black pepper, to taste

For the bowls:

• 2 cups cooked brown rice, quinoa, or grain of choice

• 1 cup baby spinach or arugula

• 1/4 cup crumbled goat cheese or feta (optional)

• 2 tablespoons chopped pecans or walnuts (optional)

• 1 tablespoon chopped fresh parsley (for garnish)

directions

1. I start by preheating the oven to 425°F (220°C). I line a baking sheet with parchment paper.

2. In a bowl, I toss the sweet potato cubes with olive oil, smoked paprika, cinnamon, salt, and pepper. I spread them out on the baking sheet and roast for 25–30 minutes, flipping halfway through, until they’re tender and golden.

3. While the sweet potatoes roast, I whisk together Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, salt, and pepper in a bowl. I add the chicken and coat it well in the sauce.

4. I heat a skillet over medium heat, then add the chicken along with the marinade. I cook it for 6–8 minutes per side, or until the chicken is browned and cooked through, letting the sauce thicken slightly.

5. To assemble the bowls, I divide the cooked grains into bowls, top with baby spinach, maple Dijon chicken, roasted sweet potatoes, and any optional toppings like goat cheese, nuts, or parsley.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, and total cooking time is around 30–35 minutes.

Variations

I sometimes swap the sweet potatoes for roasted butternut squash or carrots, depending on what I have on hand. For a low-carb version, I use cauliflower rice instead of grains. If I want a creamier finish, I drizzle a little tahini or Greek yogurt dressing on top.

storage/reheating

I store leftovers in airtight containers for up to 4 days in the fridge. When reheating, I microwave the bowl for 1–2 minutes until warm, or I heat it in a skillet with a splash of water to keep it from drying out. I like to add fresh greens or a drizzle of extra sauce after reheating for brightness.

FAQs

Can I meal prep this recipe?

Yes, I often make all the components in advance and store them separately or together in containers for easy lunches or dinners during the week.

What grains work best in this bowl?

I usually go with brown rice or quinoa, but farro, couscous, or even wild rice work great too.

Can I bake the chicken instead of cooking it on the stove?

Absolutely. I bake it in a dish at 400°F (200°C) for 20–25 minutes, or until cooked through, along with the leftover marinade for flavor.

Is this recipe dairy-free?

If I skip the goat cheese or feta topping, it’s completely dairy-free. The flavor is still amazing without it.

How do I make it vegetarian?

To make it vegetarian, I swap the chicken for roasted chickpeas or tofu, using the same maple Dijon marinade. It still tastes delicious and keeps the same vibe.

Conclusion

These Maple Dijon Chicken & Roasted Sweet Potato Bowls are everything I want in a wholesome dinner—simple to prepare, full of flavor, and easy to customize. Whether I’m eating it fresh or reheating leftovers, it always hits the spot.