Description
This Maple Dijon Chicken Bowl with Roasted Sweet Potatoes is a delicious and nutritious meal featuring tender chicken breasts coated in a sweet and tangy maple Dijon glaze, paired with oven-roasted sweet potatoes, fresh spinach, and fluffy quinoa. A perfect balance of flavors and textures makes this bowl an easy and wholesome dinner option.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts
- 2 tablespoons Dijon mustard
- 3 tablespoons maple syrup
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Bowl Base and Greens
- 1 cup cooked quinoa
- 1 cup spinach
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Maple Dijon Sauce: In a bowl, mix together Dijon mustard and maple syrup until well combined.
- Coat Chicken: Coat the chicken breasts evenly with the maple-Dijon mixture, ensuring full coverage for maximum flavor.
- Prepare Sweet Potatoes: Place diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes until tender and lightly caramelized.
- Cook Chicken: While the sweet potatoes roast, cook the coated chicken breasts in a skillet over medium heat for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
- Assemble the Bowl: In a serving bowl, layer the cooked quinoa, fresh spinach, sliced or whole cooked chicken, and roasted sweet potatoes for a balanced and colorful meal.
Notes
- You can substitute chicken thighs for breasts if preferred for juicier results.
- Use organic maple syrup for a more natural sweetness.
- Ensure the chicken is cooked thoroughly by checking internal temperature with a meat thermometer.
- Quinoa can be cooked in advance to save time.
- For a spicier kick, add a pinch of chili flakes to the maple Dijon sauce.
