Name: Maple Dijon Chicken Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 large sweet potatoes, peeled and diced into 1-inch cubes; 2 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon paprika; 4 cups mixed greens (spinach, arugula, or kale); 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 avocado, sliced; 1/4 cup pure maple syrup; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 clove garlic, minced; 1 tablespoon olive oil

Introduction

This Maple Dijon Chicken Sweet Potato Bowl combines tender chicken glazed with a sweet and tangy maple Dijon sauce alongside roasted sweet potatoes and fresh veggies. It’s a nutritious, high-protein meal that’s perfect for easy weeknight dinners or meal prep. Ready in about 40 minutes, it offers a delicious balance of flavors and textures.

The image shows a close-up of a grilled chicken breast with a golden brown, slightly crispy skin, topped with a glossy sauce mixed with finely chopped herbs. Under the chicken, there is a layer of cooked dark green leafy kale, which has a textured, slightly curly appearance. To the side of the chicken, there are bright orange roasted sweet potato chunks with a slightly caramelized surface, showing some brown edges. Red onion slices are partially visible beneath the chicken and kale, adding a touch of purple color. The food is presented on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)

2 large sweet potatoes, peeled and diced into 1-inch cubes

2 tablespoons olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 teaspoon paprika

4 cups mixed greens (spinach, arugula, or kale)

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 avocado, sliced

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 clove garlic, minced

1 tablespoon olive oil (for the glaze)

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.

Step 2: Pat the diced sweet potatoes dry with a paper towel. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes until tender and lightly caramelized.

Step 3: Season the chicken breasts with the remaining salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Remove from heat and let rest on a cutting board for 5 minutes, then slice.

Step 4: While the chicken rests, combine the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and 1 tablespoon olive oil in a small saucepan over medium-low heat. Whisk for 2 to 3 minutes until smooth and slightly thickened. Remove from heat.

Step 5: Toss the sliced chicken in the glaze to coat evenly.

Step 6: Divide the mixed greens among four bowls. Top each with roasted sweet potatoes, glazed chicken, cherry tomatoes, and red onion. Add sliced avocado last. Drizzle any remaining glaze over the bowls and serve immediately.

Tips & Variations

Pat sweet potatoes dry before roasting to ensure they caramelize instead of steaming. Avoid crowding the pan.

For extra flavor, marinate the chicken in half of the glaze for 30 minutes before cooking.

Double the glaze recipe and refrigerate any extra; it works well as a marinade or extra drizzle throughout the week.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potatoes for convenience. Just be sure to thaw and pat them dry before roasting to help them caramelize properly.

Is this recipe suitable for meal prep?

Absolutely. The components store well separately and can be combined quickly when ready to eat. Keep avocado sliced fresh to maintain its color and texture.