Maple Dijon Chicken & Sweet Potato Bowls
A comforting bowl of tender chicken, creamy sweet potatoes, and fluffy quinoa, infused with the warm flavors of maple syrup and tangy Dijon mustard.
Ingredients
For the Bowls
- 2 medium Sweet Potatoes Substitution: Butternut squash or carrots can be used.
- 2 tablespoons Olive Oil Substitution: Avocado oil or melted coconut oil can be used.
- 1 teaspoon Garlic Powder Tip: Fresh minced garlic can be substituted.
- 4 pieces Chicken Breasts Substitution: Chicken thighs can be used.
- 3 tablespoons Maple Syrup Substitution: Honey can be swapped.
- 2 tablespoons Dijon Mustard Tip: Whole grain mustard offers a different flavor.
- 1 cup Quinoa Tip: Substituting with cooked leafy greens can lighten the dish.
- to taste Fresh Herbs Use parsley or cilantro for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into even cubes. Toss them with olive oil, garlic powder, salt, and pepper.
Roasting
- Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
Chicken Preparation
- Create a marinade with maple syrup and Dijon mustard. Coat the chicken breasts with the marinade, reserving some for later.
Cooking Chicken
- Heat a skillet over medium heat with a splash of olive oil. Cook each chicken breast for about 6-7 minutes per side until fully cooked.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
Cooking Quinoa
- Prepare quinoa according to package instructions, usually a 1:2 ratio of quinoa to water.
Combining
- Let the chicken rest for 5 minutes, then slice it. Combine quinoa, roasted sweet potatoes, and chicken in bowls.
- Drizzle with the reserved maple-Dijon mixture and garnish with fresh herbs before serving.
Notes
Tips for success include cutting sweet potatoes evenly, not overcooking the chicken, rinsing fresh herbs, and rinsing quinoa to remove bitterness. Consider swapping sweet potatoes for lower-carb options or using tempeh for a vegan alternative.