Maple Dijon Chicken & Sweet Potato Bowls Recipe
A wholesome and flavorful Maple Dijon Chicken & Sweet Potato Bowl featuring tender grilled chicken glazed with a sweet and tangy maple-Dijon sauce, paired with roasted sweet potatoes and Brussels sprouts, served over a bed of brown or wild rice. This dish is perfect for a nutritious, comforting meal with a delightful balance of sweet, savory, and earthy flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Grilled Chicken with Maple-Dijon Glaze
- 2 boneless, skinless chicken breasts
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil (for cooking)
- Salt and freshly ground black pepper, to taste
Roasted Sweet Potatoes and Brussels Sprouts
- 2 medium sweet potatoes, peeled and cubed
- 12 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Optional: 1 teaspoon ground cinnamon
- Optional: 1 teaspoon fresh rosemary, chopped
Rice Base
- 1 1/2 cups cooked brown rice or wild rice
Maple Mustard Drizzle
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar (optional, for tang)
Optional Toppings
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Prepare the Maple-Dijon Glaze and Chicken: In a small bowl, whisk together maple syrup and Dijon mustard to create the glaze. Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium heat. Brush the chicken generously with the glaze and cook for 5–7 minutes per side, brushing more glaze as you cook until the chicken is golden and cooked through (internal temperature 165°F/74°C).
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and if desired, cinnamon and rosemary for extra fall flavor. Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes until tender and caramelized, stirring halfway through.
- Cook the Rice: Prepare brown or wild rice according to package instructions. Fluff with a fork and keep warm.
- Make the Maple Mustard Drizzle: In a small bowl, combine maple syrup, Dijon mustard, and apple cider vinegar if using. Whisk until smooth and set aside.
- Assemble the Bowls: Divide the cooked rice between serving bowls. Slice the grilled chicken breasts and arrange on top. Add roasted sweet potatoes and Brussels sprouts alongside the chicken.
- Finish and Serve: Drizzle each bowl with the maple mustard sauce. Sprinkle with chopped pecans and dried cranberries if desired for added texture and sweetness. Serve warm and enjoy!
Notes
- For crispier chicken skin, use skin-on chicken breasts and grill skin-side down first.
- Substitute chicken thighs if preferred; adjust cooking time accordingly.
- Add a squeeze of fresh lemon juice to the maple mustard drizzle for brightness.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a vegan version, substitute chicken with grilled tofu or tempeh and ensure the maple mustard glaze does not contain honey.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 14 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: maple dijon chicken, sweet potato bowl, roasted vegetables, healthy dinner, fall recipe, maple mustard glaze
