Maple Dijon Chicken Sweet Potato Bowls (Print Version)
Juicy maple Dijon chicken paired with roasted sweet potatoes, fresh greens, and tangy dressing for a perfectly balanced wholesome bowl.
# Recipe Ingredients:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Vegetables
09 - 2 large sweet potatoes, peeled and cubed
10 - 1 tablespoon olive oil
11 - 1 teaspoon paprika
12 - ½ teaspoon salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
→ Dressing
16 - 2 tablespoons Dijon mustard
17 - 1 tablespoon maple syrup
18 - 2 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - Salt and pepper, to taste
→ Optional Toppings
21 - ½ cup feta cheese, crumbled
22 - ¼ cup chopped fresh parsley
23 - 2 tablespoons roasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper in a bowl. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
03 - Toss sweet potato cubes with olive oil, paprika, and salt on the prepared baking sheet. Spread in an even layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
04 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6-7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - Whisk together dressing ingredients in a small bowl until smooth and well combined.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken. Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.
# Expert Advice:
01 -
- The maple Dijon glaze creates that perfect sticky coating that makes restaurant style chicken at home
- Everything roasts on one sheet while the chicken cooks, meaning less cleanup and more eating
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast
03 -
- Pound the chicken to even thickness before marinating for the most consistent cooking
- Double the dressing and keep it in the fridge for quick salads all week