Name: Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium Sweet Potatoes; 2 tablespoons Olive Oil; 1 teaspoon Garlic Powder; Salt, to taste; Pepper, to taste; 3 tablespoons Maple Syrup; 2 tablespoons Dijon Mustard; 2 tablespoons Olive Oil; Salt, to taste; Pepper, to taste; 4 Chicken Breasts; 1 cup Quinoa or Brown Rice; Fresh Herbs (such as parsley or cilantro), for garnish

Introduction

This Maple Dijon Chicken & Sweet Potato Bowl is a comforting and wholesome meal perfect for any night of the week. Combining tender roasted sweet potatoes, flavorful chicken marinated in a sweet and tangy sauce, and a base of quinoa or brown rice, it’s a balanced dish that satisfies soul and appetite alike.

A large bowl holds a layered dish starting with a bottom layer of small, round quinoa grains in a light beige color. On top of this, there are juicy grilled chicken slices with a golden-brown char, covered in creamy mustard-yellow sauce with visible black pepper specks, garnished with fresh green herbs. To the side, chunks of roasted sweet potatoes show a vibrant orange color with dark grill marks and slightly crispy edges. The bowl is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (Substitution: butternut squash or carrots)

2 tablespoons olive oil (Substitution: avocado oil or melted coconut oil)

1 teaspoon garlic powder (Tip: fresh minced garlic for a more robust taste)

4 chicken breasts (Substitution: chicken thighs for extra flavor and juiciness)

3 tablespoons maple syrup (Substitution: honey as a different sweetener)

2 tablespoons Dijon mustard (Tip: whole grain mustard for a chunkier texture)

1 cup quinoa or brown rice (Tip: cooked leafy greens for a lighter dish)

Fresh herbs such as parsley or cilantro for garnish

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.

Step 2: Spread the sweet potatoes evenly on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until they are tender and caramelized.

Step 3: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the marinade.

Step 4: Coat the chicken breasts thoroughly with the marinade. Let them sit for at least 15 minutes to absorb the flavors.

Step 5: Heat a skillet over medium heat. Cook the marinated chicken for 6–7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Prepare quinoa or brown rice according to package instructions.

Step 7: Slice the cooked chicken. Assemble bowls by layering quinoa or rice, roasted sweet potatoes, and chicken slices. Garnish with fresh herbs before serving.

Tips & Variations

For a more vibrant flavor, substitute garlic powder with fresh minced garlic.

Try chicken thighs instead of breasts for juicier, more flavorful meat.

Swap sweet potatoes with butternut squash or carrots for a different sweetness.

Use whole grain mustard to add texture and a tangy twist.

For a lighter option, replace quinoa or rice with cooked leafy greens like spinach or kale.

Drizzle a little extra maple syrup on top for added sweetness if desired.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you choose gluten-free quinoa or rice and ensure the Dijon mustard is gluten-free. Always check labels to be certain.

Can I prepare the marinade and chicken ahead of time?

Absolutely. You can marinate the chicken for up to 24 hours in the refrigerator to deepen the flavors. Just cover it well and keep it chilled until cooking.