Maple Dijon Chicken and Sweet Potato Bowls The Perfect Flavor-Packed Meal
Learn how to make delicious Maple Dijon Chicken and Sweet Potato Bowls. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- Fresh thyme or rosemary sprigs (optional, for garnish)
- 2 cups baby spinach or kale, roughly chopped
- ½ cup crumbled feta or goat cheese (optional)
- 1 tablespoon apple cider vinegar (optional, for dressing)
If you don’t have Dijon mustard on hand, whole-grain mustard makes a lovely substitute, adding a bit more texture and tang. For a vegan twist, swap chicken thighs for firm tofu or tempeh and use maple syrup and mustard as your glaze. And if sweet potatoes aren’t your favorite, butternut squash or regular potatoes will work just as well.
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Place the cubed sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for about 25-30 minutes, turning once halfway through, until tender and golden brown on the edges.
- While the sweet potatoes roast, prepare the maple Dijon glaze by whisking together maple syrup, Dijon mustard, and 1 tablespoon olive oil in a small bowl.
- Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then sear the chicken thighs for 3-4 minutes per side until golden brown but not fully cooked through.
- Lower the heat to medium and brush the maple Dijon glaze generously over the chicken. Continue cooking for another 5-7 minutes, flipping and glazing periodically, until the chicken is cooked through (internal temperature of 165°F) and the glaze is sticky and caramelized.
- In the last few minutes of cooking, add the chopped spinach or kale to the skillet just to wilt. This adds a fresh, earthy note to your bowl.
- Once everything is ready, assemble your bowls: Start with a base of roasted sweet potatoes, top with the glazed chicken, wilted greens, and a sprinkle of crumbled feta or goat cheese if using.
- For a little extra brightness, drizzle a splash of apple cider vinegar or a squeeze of lemon juice over the bowl before serving.
One thing Mama Lu taught me is that cooking is as much about watching and feeling your food as it is following instructions. Don’t rush the caramelization on the chicken — that sticky sweet-tangy crust is the heart of this dish. And don’t hesitate to taste along the way, adjusting the salt or sweetness to your liking.
