Sweet and Savory Maple Dijon Chicken Bowl with Roasted Sweet Potatoes
Learn how to make delicious Maple Dijon Chicken Bowl with Roasted Sweet Potatoes. 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
Scale
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup cooked quinoa, brown rice, or farro (optional base for serving)
- Fresh parsley or thyme for garnish (optional)
Substitution tips: If you don’t have Dijon on hand, a good-quality yellow mustard works fine, though it’s milder. For maple syrup, honey can be a suitable swap, but it’ll tweak the flavor slightly. And if sweet potatoes aren’t your thing, try roasting diced butternut squash or carrots for a similar sweet-earthy vibe.
Instructions
- Preheat your oven to 425°F. Toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper or a silicone mat for easy cleanup.
- Roast the sweet potatoes for 25-30 minutes, turning once halfway through, until they’re tender and golden around the edges. You’ll know they’re ready when you can easily pierce them with a fork and they have a caramelized crust.
- While the sweet potatoes roast, prepare the maple Dijon marinade. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and the remaining tablespoon of olive oil. Add a pinch of salt and pepper.
- Pat the chicken dry with paper towels to ensure it browns beautifully. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, turning to coat evenly. Let it marinate at room temperature for 10-15 minutes — this step lets the flavors seep in without waiting hours.
- Heat a large skillet over medium-high heat. Once hot, add the chicken, reserving any leftover marinade. Cook the chicken for about 5-6 minutes per side, depending on thickness, until it’s golden brown and reaches an internal temperature of 165°F.
- In the last couple of minutes of cooking, pour the reserved marinade over the chicken and let it bubble and thicken slightly, spooning the glaze over the meat for a sticky, flavorful finish.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing. This keeps it juicy — a little trick Mama Lu taught me after many a Sunday roast.
- To assemble your bowls, start with a base of cooked quinoa, farro, or brown rice. Top with roasted sweet potatoes, sliced chicken, and a sprinkle of fresh parsley or thyme for brightness.
When I first made this, I remember standing in my tiny Portland kitchen, the smell of roasting sweet potatoes blending with the maple glaze sizzling in the pan. It was simple, honest cooking, but it immediately felt like home.