Maple Dijon Chicken & Roasted Sweet Potato Bowls

ByCole Matthews
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Why Make This Recipe

Maple Dijon Chicken & Roasted Sweet Potato Bowls are a delicious and healthy choice for any meal. The combination of sweet and savory flavors from the maple-Dijon glaze paired with the hearty roasted vegetables makes for a satisfying and balanced dish. This recipe is easy to prepare and perfect for meal prep, allowing you to enjoy a nutritious meal throughout the week.

How to Make Maple Dijon Chicken & Roasted Sweet Potato Bowls

Ingredients:

  • Grilled chicken breast with maple-Dijon glaze
  • Brown rice or wild rice
  • Roasted sweet potatoes and Brussels sprouts
  • Light maple mustard drizzle
  • Optional toppings: chopped pecans or dried cranberries
  • Optional twist: Roast veggies with a sprinkle of cinnamon and rosemary for extra fall flavor.

Directions:

  1. Prepare Chicken: Grill or pan-sear chicken breast, brushing with a glaze made from maple syrup and Dijon mustard. Cook until golden and fully done.
  2. Roast Veggies: Cube sweet potatoes and halve Brussels sprouts. Toss with olive oil, salt, and optional cinnamon and rosemary. Roast at 400°F (200°C) for 25–30 minutes.
  3. Cook Rice: Prepare brown or wild rice as your base.
  4. Assemble: Add rice to a bowl, top with sliced chicken and roasted veggies.
  5. Finish: Drizzle with a light maple mustard sauce and sprinkle with pecans or cranberries if desired.

How to Serve Maple Dijon Chicken & Roasted Sweet Potato Bowls

Serve your Maple Dijon Chicken & Roasted Sweet Potato Bowls warm. They make a great lunch or dinner option. Feel free to add a side salad for extra greens or serve with some crusty bread.

How to Store Maple Dijon Chicken & Roasted Sweet Potato Bowls

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to four days. When ready to eat, reheat in the microwave or on the stovetop until warm.

Tips to Make Maple Dijon Chicken & Roasted Sweet Potato Bowls

  • Be sure to let the chicken rest for a few minutes after cooking to keep it juicy.
  • Use precooked rice to save time on busy days.
  • Experiment with other vegetables like carrots or green beans for variety.

Variation

You can swap the chicken for tofu or chickpeas for a vegetarian option. Adjust the glaze to your liking by adding a bit of balsamic vinegar for depth.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken, vegetables, and rice in advance and store them separately. Assemble when ready to eat.

2. What can I substitute for Brown rice?
Quinoa or cauliflower rice can be great substitutes for brown rice and will still pair well with the flavors.

3. Is this recipe gluten-free?
Yes, this recipe can be gluten-free if you ensure that the maple syrup and Dijon mustard are certified gluten-free.

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Maple Dijon Chicken & Roasted Sweet Potato Bowls

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free, Optionally Vegetarian
Print Recipe

Description

A delicious and healthy combination of sweet and savory flavors featuring grilled chicken, roasted sweet potatoes, and a light maple Dijon glaze.

Ingredients

  • Grilled chicken breast with maple-Dijon glaze
  • Brown rice or wild rice
  • Roasted sweet potatoes
  • Brussels sprouts
  • Light maple mustard drizzle
  • Optional toppings: chopped pecans or dried cranberries

Instructions

  1. Prepare Chicken: Grill or pan-sear chicken breast, brushing with a glaze made from maple syrup and Dijon mustard. Cook until golden and fully done.
  2. Roast Veggies: Cube sweet potatoes and halve Brussels sprouts. Toss with olive oil, salt, and optional cinnamon and rosemary. Roast at 400°F (200°C) for 25–30 minutes.
  3. Cook Rice: Prepare brown or wild rice as your base.
  4. Assemble: Add rice to a bowl, top with sliced chicken and roasted veggies.
  5. Finish: Drizzle with a light maple mustard sauce and sprinkle with pecans or cranberries if desired.

Notes

Allow chicken to rest for a few minutes after cooking for juiciness. Use precooked rice for quicker preparation. Experiment with different vegetables for variety.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling, Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 10g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 8g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: chicken, sweet potato, healthy recipe, maple Dijon, meal prep

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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