Maple Dijon Chicken Sweet Potato Bowls
These wholesome Maple Dijon Chicken Sweet Potato Bowls feature juicy seared chicken, caramelized roasted sweet potatoes and Brussels sprouts, and a tangy sweet maple mustard sauce over quinoa.
Pin Share Print Servings: 4 g
Calories: 450kcal
Cost: $15
Equipment
- 1 Baking Sheet (Large)
- 1 Skillet (For chicken)
- 1 Whisk (For sauce)
- 1 Cutting board (For prep)
Ingredients
- 2 large chicken breasts - Boneless, skinless
- 2 medium sweet potatoes - Peeled and cubed
- 2 cups Brussels sprouts - Halved
- 2 cups cooked quinoa - Or brown rice
- 3 tablespoon olive oil - Divided use
- ¼ cup maple syrup - Pure maple syrup
- 3 tablespoon Dijon mustard - Grainy or smooth
- 1 tablespoon apple cider vinegar - For acidity
- 1 clove garlic - Minced
- 1 tablespoon mayonnaise - Optional for creaminess
- ½ teaspoon smoked paprika - Seasoning
- 1 teaspoon garlic powder - Seasoning
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Roast vegetables for 25–30 minutes until tender and caramelized.
- Season chicken and sear in a skillet for 5–6 minutes per side until cooked.
- Whisk maple syrup, mustard, vinegar, garlic, and mayo in a small bowl.
- Assemble bowls with quinoa, veggies, and sliced chicken; drizzle with sauce.
Notes
Don't overcrowd the baking sheet when roasting vegetables to ensure they get crispy edges. Let the chicken rest for 5 minutes before slicing to keep it juicy.
Nutrition
Serving: 350g | Calories: 450kcal (23%) | Carbohydrates: 48g (16%) | Protein: 32g (64%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg (25%) | Sodium: 420mg (18%) | Potassium: 800mg (23%) | Fiber: 6g (25%) | Sugar: 12g (13%) | Vitamin A: 12000IU (240%) | Vitamin C: 60mg (73%) | Calcium: 80mg (8%) | Iron: 3mg (17%)