Maple Dijon Chicken & Roasted Sweet Potato Bowls bring together tender, juicy chicken with golden roasted vegetables in one wholesome meal. This protein-packed dish delivers 36g of protein per serving while combining sweet maple glaze, tangy Dijon, and caramelized sweet potatoes for a satisfying dinner that feels both nourishing and indulgent.
Table of Contents
Ingredients for Maple Dijon Chicken & Roasted Sweet Potato Bowls
I always start by gathering everything before I begin cooking – it makes the process so much smoother. The ingredient list is refreshingly simple, using pantry staples you likely already have on hand. My go-to is using pure maple syrup rather than pancake syrup; the difference in flavor is absolutely worth it.
For the Chicken Marinade:
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons Dijon mustard – I recommend stone-ground for extra texture and flavor
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon apple cider vinegar or lemon juice – In my experience, apple cider vinegar adds a slightly sweeter tang
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika – My preference is Spanish smoked paprika for deeper flavor
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
For the Bowls:
- 2 cups cooked quinoa or brown rice (prepare while sweet potatoes roast)
- 1 cup baby spinach or kale
- 1/4 cup toasted pecans or walnuts – I usually toast these in a dry pan for 3-4 minutes
- Optional toppings: goat cheese crumbles, dried cranberries, or avocado slices
Step-by-Step Instructions
I recommend starting with the marinade and sweet potatoes first, then cooking the chicken while everything roasts. This timing ensures everything finishes together perfectly.
Step 1: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper until smooth and well combined. Place chicken breasts in the marinade, turning to coat all sides thoroughly. Cover and refrigerate for at least 30 minutes, though I find 2-4 hours gives the best flavor penetration. While the chicken marinates, you can prepare your quinoa or rice.
Step 2: Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread them in a single layer without overcrowding – this ensures they caramelize rather than steam. Roast for 25-30 minutes, flipping halfway through when the edges start turning golden brown and slightly crispy.
Step 3: Heat a skillet or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Reserve the marinade from the bowl (not what touched the raw chicken directly). Cook chicken for 6-7 minutes per side without moving it too much – this creates a beautiful golden crust. Use a meat thermometer to check that internal temperature reaches 165°F (75°C). Pro tip: During the last 2 minutes of cooking, spoon some of the reserved marinade over the chicken for an extra glossy finish and deeper flavor.
Step 4: Remove chicken from heat and let it rest for 5 minutes before slicing. This step is crucial – it allows the juices to redistribute, keeping your chicken tender and moist rather than dry. If your sweet potatoes need a few more minutes, this resting time works perfectly.
Step 5: Divide cooked quinoa or brown rice between two large bowls. Layer with roasted sweet potatoes, sliced Maple Dijon chicken, and fresh greens. Top with toasted nuts and your choice of goat cheese, cranberries, or avocado. For extra richness, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice for a quick drizzle.
Perfect Pairings for Maple Dijon Chicken & Roasted Sweet Potato Bowls
These bowls are already complete meals, but sometimes you want a little something extra on the side to round out your dinner spread.
Crispy Brussels Sprouts: Roasted until caramelized with a touch of balsamic vinegar, these add a delightful crunch and slight bitterness that balances the sweet maple glaze beautifully. Try our Bacon Brussels Sprouts Butternut Squash Pasta for another Brussels sprouts favorite.
Simple Mixed Greens Salad: A light salad with lemon vinaigrette provides freshness and helps cut through the richness of the chicken, making each bite feel lighter and more refreshing. Our Green Goddess Chicken Salad offers a protein-packed salad option.
Crusty Whole Grain Bread: Perfect for soaking up any extra maple Dijon sauce at the bottom of your bowl, adding satisfying texture contrast to the tender chicken and soft sweet potatoes. Consider our Garlic Bread Rolls for an indulgent side.
Roasted Broccoli: Tossed with garlic and olive oil, broccoli adds extra vegetables and fiber while complementing the earthy sweetness of the sweet potatoes without competing with the main flavors. Check out our Chicken Sausage and Broccoli Orzo for another broccoli-forward dinner.
Steamed Green Beans: Simple and classic, green beans provide a neutral, crisp vegetable that rounds out the meal nutritionally while letting the star ingredients shine. Our Green Bean Casserole takes green beans to the next level.
Storage & Serving Tips
Store each component separately in airtight containers in the refrigerator for up to 4 days. I recommend keeping the chicken, sweet potatoes, and greens separate to maintain optimal texture and freshness. The cooked chicken can also be frozen for up to 3 months if you want to meal prep further in advance.
When reheating, use the oven at 350°F for the best results – microwave reheating can make the chicken rubbery and the sweet potatoes mushy. Reheat chicken and sweet potatoes for about 8-10 minutes until warmed through, then assemble with fresh greens and toppings. Pro tip: Add fresh greens and any delicate toppings like avocado or goat cheese right before serving rather than storing them with the bowl.
This recipe is incredibly versatile throughout the week. Use leftover chicken sliced in wraps or sandwiches, chop the sweet potatoes into a breakfast hash, or toss everything with pasta for a completely different meal. The maple Dijon marinade also works beautifully with pork chops or salmon if you want to switch up the protein while keeping those delicious flavors. For more sweet potato inspiration, try our Maple Glazed Chicken with Sweet Potatoes or One Pan Honey BBQ Chicken Sweet Potatoes.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more moist. Increase cooking time to 8-9 minutes per side and ensure they reach 165°F internally.
What if I don’t have maple syrup?
Honey makes a good substitute, though the flavor will be slightly different. Use the same amount and expect a more floral sweetness rather than the distinctive maple taste.
Can I make this dairy-free?
Yes! Simply skip the optional goat cheese topping or use a dairy-free alternative. The rest of the recipe is naturally dairy-free and equally delicious without it.
Maple Dijon Chicken & Roasted Sweet Potato Bowls
Ingredients
Equipment
Method
- In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, coating well. Cover and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the reserved marinade from the bowl for an extra glaze.
- Remove chicken from heat and let rest for 5 minutes before slicing.
- Divide quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced Maple Dijon chicken, and a handful of greens. Sprinkle with toasted nuts and your favorite toppings like goat cheese or avocado. If desired, drizzle with extra maple Dijon dressing made from 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a squeeze of lemon juice.
