Description
Balanced and nourishing chicken bowls made with tender maple Dijon glazed chicken, roasted sweet potatoes, fluffy grains, and fresh greens. Perfect for healthy weeknight dinners or easy meal prep.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup Dijon mustard
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked quinoa or brown rice
- 2 cups baby spinach or chopped kale
- 1/3 cup chopped pecans or walnuts, toasted
- Optional toppings: dried cranberries, avocado slices, goat cheese
Instructions
- In a bowl, whisk together Dijon mustard, maple syrup, olive oil, garlic, apple cider vinegar, salt, and black pepper.
- Add chicken to the marinade, coat evenly, cover, and refrigerate for at least 30 minutes.
- Preheat oven to 425ยฐF.
- Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25 to 30 minutes, flipping halfway.
- Cook quinoa or brown rice according to package instructions.
- Heat a skillet over medium heat with a drizzle of olive oil.
- Cook marinated chicken for 5 to 7 minutes per side until golden and cooked through.
- Let chicken rest for 5 minutes, then slice.
- Divide grains into bowls and top with sweet potatoes, sliced chicken, and greens.
- Finish with toasted nuts and optional toppings before serving.
Notes
Cut sweet potatoes evenly for proper roasting and let chicken rest before slicing to keep it juicy. Adjust maple and Dijon balance to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Pan-Seared
- Cuisine: American