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Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

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★★★★

4 from 34 reviews

This Maple Dijon Chicken & Roasted Sweet Potato Bowl brings together tender grilled chicken glazed in a sweet and tangy maple-Dijon sauce with hearty roasted sweet potatoes and Brussels sprouts, all served over a bed of fluffy brown or wild rice. Finished with a light maple mustard drizzle and optional crunchy pecans or tart dried cranberries, this dish offers a perfect balance of flavors and textures ideal for a wholesome, nourishing meal.

Ingredients

Scale

Chicken and Glaze

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

Roasted Vegetables

  • 2 medium sweet potatoes, peeled and cubed
  • 12 Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper, 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)

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, mix the 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 heat. Brush the chicken with the maple-Dijon glaze and cook for about 6-7 minutes per side, brushing occasionally with more glaze, until the chicken is cooked through and golden.
  2. Roast Vegetables: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, pepper, and if desired, cinnamon and rosemary. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until vegetables are tender and caramelized.
  3. Cook Rice: Rinse the rice under cold water. In a medium pot, combine rice with water or broth. Bring to a boil, reduce heat to low, cover and simmer for 40-45 minutes (for brown rice) or according to package instructions until rice is tender and liquid absorbed. Fluff with a fork.
  4. Assemble Bowls: Divide the cooked rice between bowls. Slice the grilled chicken breasts and arrange on top. Add the roasted sweet potatoes and Brussels sprouts alongside.
  5. Finish: In a small bowl, whisk together maple syrup and Dijon mustard for the light maple mustard drizzle. Drizzle evenly over the bowls. Sprinkle with optional toppings such as chopped pecans or dried cranberries for extra crunch and flavor.

Notes

  • You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
  • For a vegan version, replace chicken with roasted tofu or chickpeas and use a maple mustard drizzle without honey.
  • Adding cinnamon and rosemary to the roasted veggies enhances the fall flavors but can be omitted to keep it simple.
  • Leftovers keep well refrigerated for up to 3 days and taste great reheated.
  • To reduce sodium, omit added salt or use low-sodium broth for cooking rice.

Keywords: Maple Dijon Chicken, Roasted Sweet Potato Bowls, Grilled Chicken Recipe, Healthy Chicken Dinner, Roasted Brussels Sprouts, Brown Rice Bowl

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