Maple Dijon Chicken Bowls (Print Version)

Glossy maple-Dijon glazed chicken with roasted sweet potatoes, served over quinoa or rice for a balanced, wholesome bowl meal.

# Ingredients:

→ For the chicken

01 - 1.5 pounds boneless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ For the roasted sweet potatoes

05 - 2 large sweet potatoes, peeled and diced (about 4 cups)
06 - 1½ tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ For the maple Dijon sauce

09 - 1/4 cup pure maple syrup
10 - 3 tablespoons Dijon mustard
11 - 1 tablespoon soy sauce
12 - 1/2 cup chicken broth
13 - 2 cloves garlic, minced
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

→ For the bowls

15 - 2 cups cooked quinoa or rice
16 - 2 cups mixed greens or fresh spinach
17 - Optional toppings: sliced green onions, chopped parsley, crushed pecans

# Steps:

01 - Preheat oven to 425°F (220°C). Peel and dice the sweet potatoes into evenly sized cubes. Place them on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, shaking the pan halfway through, until golden, tender, and lightly caramelized.
02 - Pat the chicken dry with paper towels to ensure good browning. Season both sides evenly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–6 minutes per side, depending on thickness, until golden brown and cooked through. Remove from skillet and set aside to rest.
04 - Reduce heat to medium. In the same skillet, add maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic. Stir well, scraping up browned bits from the pan bottom. Simmer gently for 1–2 minutes. If preferred, stir in the cornstarch slurry and cook another minute until slightly glossy.
05 - Return chicken to skillet, turning to fully coat in sauce. Simmer for another 2–3 minutes, spooning sauce over the top. Remove from heat and slice after brief resting period.
06 - Start with mixed greens in each bowl. Add warm quinoa or rice, followed by roasted sweet potatoes. Arrange sliced maple Dijon chicken on top and drizzle with extra sauce. Finish with toppings like green onions or crushed pecans for texture.
07 - Serve warm, optionally with lemon wedges on the side to brighten and balance the sweetness of the maple sauce.

# Notes:

01 - This dish is flexible and can be served over quinoa for a nutty bite, rice for comfort, or couscous for a lighter feel.
02 - Patting the chicken dry before cooking ensures better browning and flavor development.
03 - The sauce can be made thicker or thinner based on preference by adjusting the cornstarch amount.

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