Description
Maple Dijon Chicken Sweet Potato Bowls are a vibrant and nutritious dish featuring tender chicken, roasted sweet potatoes, and a tantalizing maple dijon sauce.
Ingredients
Scale
- 1 1/2 pound chicken breast
- 2 tablespoon olive oil
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup Dijon mustard
- 3 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 3 medium sweet potatoes, peeled and cubed
- 2 cup broccoli florets
- 1 tablespoon olive oil
- Optional: Cooked rice or quinoa, for serving
- Optional: Chopped parsley or green onions
Instructions
- Preheat your oven to 425°F. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a sheet pan and roast for 20 to 25 minutes, flipping once during the cooking time.
- During the last 12 to 15 minutes of the sweet potato roasting time, add the broccoli to the same pan. Toss the veggies with a little olive oil, salt, and pepper.
- While the veggies are roasting, heat 2 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, and smoked paprika, then cook for 6 to 8 minutes, until it’s nicely browned and cooked through.
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and minced garlic to create the maple dijon sauce.
- Pour the maple dijon sauce into the skillet with the cooked chicken and toss everything together for 1 to 2 minutes, until the chicken is evenly coated and the sauce is warmed through.
- To assemble your Maple Dijon Chicken Sweet Potato Bowls, start by adding a base of cooked rice or quinoa, if desired. Top it with the roasted sweet potatoes, roasted veggies, and the maple dijon chicken. Finish it off with a sprinkle of fresh parsley or green onions for a vibrant pop of color and flavor.
Notes
Feel free to customize this dish by replacing chicken with tofu or chickpeas for a vegetarian option. You can also experiment with different vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg