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Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
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★★★★★

5.3 from 5 reviews

This Maple Dijon Chicken & Roasted Sweet Potato Bowl combines savory grilled chicken glazed with a sweet and tangy maple-Dijon sauce, paired beautifully with roasted sweet potatoes and Brussels sprouts. Served over wholesome brown or wild rice and finished with a light maple mustard drizzle, this dish offers a balanced and flavorful meal perfect for any season. Optional toppings like chopped pecans and dried cranberries add a satisfying crunch and burst of sweetness.

Ingredients

Scale

Grilled Chicken with Maple-Dijon Glaze

  • 2 boneless, skinless chicken breasts
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for cooking)

Roasted Sweet Potatoes and Brussels Sprouts

  • 2 medium sweet potatoes, peeled and cubed
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon fresh rosemary, chopped (optional)

Rice Base

  • 1 cup brown rice or wild rice
  • 2 cups water or broth (for cooking rice)

Light Maple Mustard Drizzle

  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard

Optional Toppings

  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries

Instructions

  1. Prepare Chicken: In a small bowl, whisk together maple syrup and Dijon mustard to create the glaze. Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Brush chicken with the glaze and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C), brushing additional glaze during cooking.
  2. Roast Veggies: Preheat oven to 400°F (200°C). In a large bowl, toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and if desired, cinnamon and rosemary. Spread evenly on a baking sheet. Roast for 25–30 minutes, turning halfway through, until vegetables are tender and caramelized.
  3. Cook Rice: Rinse rice under cold water. Combine rice and water or broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes (brown rice) or according to package instructions for wild rice until tender and liquid is absorbed. Fluff with a fork.
  4. Light Maple Mustard Drizzle: Whisk together maple syrup and Dijon mustard in a small bowl until smooth.
  5. Assemble Bowls: Divide cooked rice between bowls. Slice grilled chicken and arrange on top. Add roasted sweet potatoes and Brussels sprouts. Drizzle with maple mustard sauce. Sprinkle optional chopped pecans and dried cranberries over each bowl for added texture and sweetness.

Notes

  • For a smoky flavor, use smoked paprika in the glaze or roasted veggies.
  • Chicken can be baked at 375°F (190°C) for 25-30 minutes if preferred over grilling.
  • To keep the dish gluten free, ensure all ingredients including mustard are certified gluten-free.
  • Leftovers keep well refrigerated for up to 3 days and are great for meal prep.
  • Add a squeeze of fresh lemon juice over the bowl before serving for bright acidity.

Nutrition

Keywords: Maple Dijon Chicken, Roasted Sweet Potato Bowl, Grilled Chicken, Healthy Bowls, Autumn Recipes, Gluten Free Dinner

Find it online: https://tastybella.com/maple-dijon-chicken-and-roasted-sweet-potato-bowls-recipe/