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Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
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★★★★★

5.1 from 7 reviews

A comforting and flavorful Maple Dijon Chicken & Roasted Sweet Potato Bowl featuring tender grilled chicken glazed in a sweet and tangy maple-Dijon sauce, served over nutty brown or wild rice with oven-roasted sweet potatoes and Brussels sprouts, finished with a light maple mustard drizzle and optional nutty or fruity toppings for added texture and taste.

Ingredients

Scale

For the Maple-Dijon Glazed Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for grilling or pan-searing)

For the Roasted Vegetables

  • 2 medium sweet potatoes, peeled and cubed
  • 12 Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon fresh rosemary, chopped (optional)

For the Rice

  • 1 cup brown rice or wild rice
  • 2 cups water or broth (for cooking rice)

For the Maple Mustard Drizzle and Toppings

  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Chopped pecans or dried cranberries, for garnish (optional)

Instructions

  1. Prepare Chicken: In a small bowl, whisk together 2 tablespoons maple syrup and 2 tablespoons Dijon mustard. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Brush chicken with the maple-Dijon glaze and grill or sear the chicken for about 5-7 minutes per side, brushing with additional glaze, until golden brown and cooked through to an internal temperature of 165°F (74°C).
  2. Roast Veggies: Preheat oven to 400°F (200°C). In a large bowl, toss cubed sweet potatoes and halved Brussels sprouts with 2 tablespoons olive oil, salt, and if desired, 1/2 teaspoon cinnamon and 1/2 teaspoon chopped rosemary. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
  3. Cook Rice: Prepare 1 cup of brown or wild rice according to package instructions using 2 cups water or broth. Fluff with a fork and keep warm.
  4. Assemble Bowls: Divide the cooked rice into serving bowls. Slice the glazed chicken breast and place on top. Add the roasted sweet potatoes and Brussels sprouts alongside the chicken.
  5. Finish and Serve: In a small bowl, whisk together 1 tablespoon maple syrup and 1 tablespoon Dijon mustard to create the light maple mustard drizzle. Drizzle over the bowls and sprinkle with optional chopped pecans or dried cranberries for added texture and flavor. Serve warm.

Notes

  • For extra fall flavor, add cinnamon and rosemary to the roasted vegetables.
  • Chicken can be cooked on a grill, grill pan, or skillet if preferred.
  • Use wild rice for a nuttier flavor or brown rice for a chewier texture.
  • Optional toppings like pecans and dried cranberries add a pleasant crunch and tart sweetness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: Maple Dijon Chicken, Roasted Sweet Potatoes, Brussels Sprouts, Brown Rice, Wild Rice, Maple Mustard Drizzle, Healthy Chicken Bowl, Gluten Free Dinner

Find it online: https://kitchenbyrita.com/maple-dijon-chicken-and-roasted-sweet-potato-bowls-recipe/