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Maple Dijon chicken bowl with sliced roasted chicken, sweet potatoes, Brussels sprouts, and rice drizzled with creamy maple Dijon sauce

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 g
Course: Dinner, lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

  • 1 Baking Sheet Large
  • 1 Skillet For chicken
  • 1 Whisk For sauce
  • 1 Cutting board For prep

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
  3. Roast vegetables for 25–30 minutes until tender and caramelized.
  4. Season chicken and sear in a skillet for 5–6 minutes per side until cooked.
  5. Whisk maple syrup, mustard, vinegar, garlic, and mayo in a small bowl.
  6. 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.