Maple Dijon Chicken & Roasted Sweet Potato Bowls

Hi there, food lover! 👋 Ready to fill your kitchen with cozy, autumn-inspired aromas and a burst of comforting flavors? 🍂 Then let’s talk about one of my all-time favorites — a meal that perfectly balances sweet, savory, and tangy: Maple Dijon Chicken & Roasted Sweet Potato Bowls. 🥰

This dish takes you straight into the heart of traditional home cooking, where every bite feels nourishing and full of love. Originating from the rustic kitchens of North America, maple syrup and mustard were long-time pantry staples used to glaze meats and root vegetables during the colder months. This beautiful combination of maple’s caramelized sweetness and Dijon’s sharp zest brings a harmony that delights your palate and warms your soul.

Tender, juicy chicken breasts marinated in a golden Maple Dijon glaze pair beautifully with roasted sweet potatoes and earthy greens — a wholesome bowl that celebrates the goodness of real, simple ingredients. Perfect for Sunday family dinners, cozy weeknights, or even meal prep for your busy week ahead, this recipe captures that homemade comfort we all crave.

Ready to make something truly heartwarming? Let’s get cooking! 👩‍🍳✨

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Ingredients:

For the Chicken Marinade:

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup 🍁
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Freshly ground pepper, to taste

For the Bowls:

• 2 cups cooked quinoa or brown rice
• 1 cup baby spinach or kale
• 1/4 cup toasted pecans or walnuts 🌰
• Optional toppings: goat cheese crumbles, dried cranberries, or avocado slices 🥑

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🥄 Step-by-Step Directions:

1. Marinate the Chicken:
   In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, coating well. Cover and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. Prepare the Sweet Potatoes:
   Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Cook the Chicken:
   Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the leftover marinade for an extra glaze. Remove from heat and let rest for 5 minutes before slicing.
4. Assemble the Bowls:
   Divide quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced Maple Dijon chicken, and a handful of greens. Sprinkle with toasted nuts and your favorite toppings like goat cheese or avocado.
5. Drizzle & Serve:
   If desired, whisk together a quick dressing using 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice. Drizzle over the bowls and serve warm.

Each bite delivers that irresistible contrast of smoky, sweet, tangy, and nutty — the kind of satisfying flavor balance that makes this dish unforgettable. 🌟

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🍽️ Nutritional Information:

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes
🍗 Calories per serving: 480 kcal
🍽️ Servings: 2 generous bowls

Per Serving (approximate):

• Protein: 36g
• Carbohydrates: 42g
• Fiber: 6g
• Total Fat: 18g
• Saturated Fat: 3g
• Sugar: 14g
• Sodium: 480mg

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Bon appétit and happy cooking! 👩🍳🍽️