Maple Dijon Chicken Sweet Potato Bowls (Printable)
Juicy maple Dijon chicken with roasted sweet potatoes and fresh vegetables, topped with tangy dressing for a balanced sweet and savory meal.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 3 tbsp Dijon mustard
03 - 2 tbsp pure maple syrup
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 tbsp apple cider vinegar
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Vegetables
09 - 2 large sweet potatoes, peeled and cubed
10 - 1 tbsp olive oil
11 - 1 tsp paprika
12 - ½ tsp salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
→ Dressing
16 - 2 tbsp Dijon mustard
17 - 1 tbsp maple syrup
18 - 2 tbsp olive oil
19 - 1 tbsp lemon juice
20 - Salt and pepper, to taste
→ Optional Toppings
21 - ½ cup feta cheese, crumbled
22 - ¼ cup chopped fresh parsley
23 - 2 tbsp roasted pumpkin seeds
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
03 - On the prepared sheet, toss sweet potato cubes with olive oil, paprika, and salt. Spread in an even layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
04 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6-7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, lemon juice, salt, and pepper.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken. Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.
# Expert Suggestions:
01 -
- The maple Dijon glaze creates this incredible sticky coating that makes ordinary chicken feel restaurant special
- Everything roasts on one sheet pan while the chicken sizzles, making weeknight cooking feel effortless and smart
- You get that perfect balance of sweet from the maple, tangy from the mustard, and earthy from roasted sweet potatoes
02 -
- Don't skip the resting time for the chicken, those 5 minutes are what keeps it juicy instead of dry
- Cut your sweet potatoes uniformly, smaller cubes will burn before larger ones cook through
- The glaze can burn if your pan is too hot, so keep the heat at medium and watch closely
03 -
- Pound your chicken breasts to even thickness before marinating, this guarantees they cook at the same rate
- Reserve a tablespoon of the glaze to brush on during the last minute of cooking for extra sticky flavor