Looking for a dinner that brings together sweet, tangy, and savory flavors in one satisfying bowl? Maple Dijon Chicken Sweet Potato Bowls deliver exactly that – tender chicken glazed in a balanced sauce, nestled with roasted sweet potatoes and fresh greens.
Table of Contents
Ingredients for Maple Dijon Chicken Sweet Potato Bowls
I always prep my ingredients before starting – it makes the cooking process smooth and stress-free. For this recipe, I recommend using pure maple syrup rather than pancake syrup for the best flavor in your sauce. The quality of your Dijon mustard matters too; I prefer grainy varieties for extra texture.
- 2 lbs boneless, skinless chicken breasts (diced into 1-inch pieces)
- 3 large sweet potatoes (peeled and cubed into ¾-inch pieces) – I usually cut mine uniform for even roasting
- 3 tablespoons olive oil (divided: 2 for sweet potatoes, 1 for sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika – My go-to brand is McCormick for consistent flavor
- Salt and pepper to taste
- 2 cups fresh spinach leaves (packed)
- ¼ cup chopped fresh parsley (optional garnish)
- ¼ cup Dijon mustard – In my experience, whole grain Dijon adds nice texture
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
Step-by-Step Instructions
Having all your components organized before you start makes this recipe flow effortlessly. In my experience, proper timing is key to getting everything ready at once.
Step 1: Preheat your oven to 400°F. While it heats, toss the cubed sweet potatoes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Spread them on a baking sheet lined with parchment paper in a single layer – don’t overcrowd or they’ll steam instead of roast. Bake for 25-30 minutes, flipping halfway through, until golden and fork-tender.
Step 2: While the sweet potatoes roast, heat a large non-stick skillet over medium-high heat. Add the diced chicken to the dry skillet (no oil needed for non-stick) and season generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken reaches 165°F internally and develops golden-brown edges with no pink remaining. Transfer to a plate.
Step 3: In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. The sauce should be smooth and pourable – if it’s too thick, add a teaspoon of water.
Step 4: Return the cooked chicken to the skillet and pour the maple Dijon sauce over it. Stir continuously for 2-3 minutes until the sauce thickens slightly and coats every piece. The sauce will reduce and become glossy – that’s when you know it’s ready.
Step 5: Assemble your bowls by dividing the roasted sweet potatoes among serving bowls, topping with the glazed chicken, and adding fresh raw spinach (the heat from the chicken will slightly wilt it). Drizzle any remaining sauce over the top and garnish with parsley if desired.
Perfect Pairings for Your Maple Dijon Bowl
These bowls are wonderfully complete on their own, but a few simple sides can round out the meal beautifully.
Crisp Green Salad: A simple mixed greens salad with lemon vinaigrette cuts through the richness of the maple glaze while adding refreshing crunch and extra vegetables to your plate.
Garlic Roasted Broccoli: The earthy flavor of roasted broccoli complements the sweet and tangy sauce perfectly, plus it adds more fiber and nutrients to balance the meal.
Crusty Whole Grain Bread: A slice of warm whole grain bread is perfect for soaking up that delicious maple Dijon sauce – it’s too good to waste.
Quinoa or Brown Rice: For heartier appetites, serve the bowl over a scoop of fluffy quinoa or consider pairing it with our Coconut Chicken and Rice for inspiration on grain-based bowls.
Roasted Brussels Sprouts: Their slightly bitter, caramelized flavor creates a nice contrast with the sweet maple sauce, and they roast at the same temperature as the sweet potatoes.
Cranberry Apple Side Dishes: For a seasonal twist, autumn-inspired sides with cranberries and apples complement the maple flavors beautifully.
Storage & Serving Tips
Store the components separately in airtight containers in the refrigerator for up to 4 days. The chicken and sweet potatoes reheat beautifully, but add fresh spinach when serving rather than storing it with the cooked components – it stays crisper that way.
For reheating, warm the chicken and sweet potatoes in a skillet over medium heat with a splash of water or broth to prevent drying out. You can also microwave in 30-second intervals, stirring between each. The sauce may thicken in the fridge – just add a teaspoon of water when reheating to restore its consistency.
This recipe is incredibly versatile for meal prep. I often double the batch on Sundays and portion everything into individual containers for easy weekday lunches. You can also freeze the cooked chicken and sweet potatoes separately for up to 2 months – just thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a juicier, more flavorful result. Just adjust cooking time slightly as thighs may take an extra 2-3 minutes to reach 165°F.
How do I prevent the sweet potatoes from getting mushy?
Cut them into uniform ¾-inch pieces and avoid overcrowding the baking sheet. Roast at 400°F and flip them halfway through for crispy edges and tender centers without mushiness.
Can I make the sauce ahead of time?
Yes! Whisk the sauce ingredients together and store in the fridge for up to 5 days. It may thicken when cold – just whisk in a teaspoon of warm water before using.
Maple Dijon Chicken Sweet Potato Bowls
Ingredients
Equipment
Method
- Preheat oven to 400°F. Toss cubed sweet potatoes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Spread on a baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and fork-tender.
- While sweet potatoes roast, heat a large non-stick skillet over medium-high heat. Add diced chicken to the dry skillet (no oil needed) and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken reaches 165°F internally and develops golden-brown edges with no pink remaining. Transfer to a plate.
- In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth.
- Return cooked chicken to the skillet and pour maple Dijon sauce over it. Stir continuously for 2-3 minutes until sauce thickens slightly and coats every piece of chicken, becoming glossy.
- Assemble bowls by dividing roasted sweet potatoes among serving bowls, topping with glazed chicken, and adding fresh raw spinach (the heat from the chicken will slightly wilt it). Drizzle any remaining sauce over the top and garnish with parsley if desired.
