Dinner

Maple Dijon Chicken Sweet Potato Bowls for Cozy Nights Recipe

Bynova cole January 12, 2026January 12, 2026

Introduction

Maple Dijon Chicken Sweet Potato Bowls are a deliciously cozy meal perfect for chilly evenings. Combining tender chicken glazed with a sweet and tangy sauce, roasted vegetables, and hearty rice, this dish is both comforting and nutritious.

A white bowl filled with three thick slices of grilled chicken breast placed in the center, each slice topped with drizzles of light brown sauce and small sprinkles of green herbs. To the left of the chicken is a layer of bright orange roasted sweet potato cubes with slightly charred edges. On the right side, there is a layer of halved roasted Brussels sprouts showing green and golden-brown caramelized surfaces. Underneath all the toppings is a base layer of fluffy light brown rice. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces Boneless, Skinless Chicken Breasts (pounded to even thickness)
1/3 cup Pure Maple Syrup
1/4 cup Dijon Mustard
3 tablespoons Olive Oil
Salt
Black Pepper
2 medium Sweet Potatoes (~1.5 lbs, peeled and cubed uniformly)
1 lb Brussels Sprouts (halved or quartered)
1 cup Brown or Wild Rice (cooked according to package directions)
1/4 teaspoon Cinnamon
1 teaspoon Fresh Rosemary
Chopped Pecans (optional)
Dried Cranberries (optional)
Fresh Parsley (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and prepare the brown or wild rice according to package directions.
Step 2: Wash and peel the sweet potatoes, cutting them into uniform cubes. Halve or quarter the Brussels sprouts. Toss the vegetables with olive oil, salt, pepper, cinnamon, and fresh rosemary.
Step 3: Spread the vegetables evenly on a baking sheet and roast for 25–30 minutes, or until tender and golden brown.
Step 4: In a bowl, whisk together the maple syrup and Dijon mustard. Season the chicken breasts with salt and pepper.
Step 5: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 5–6 minutes on each side, brushing with the maple Dijon glaze during the last 2 minutes of cooking.
Step 6: Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 7: Assemble the bowls by layering cooked rice, roasted vegetables, sliced chicken, and drizzle with any remaining glaze. Top with optional chopped pecans, dried cranberries, and fresh parsley for extra flavor and texture.

Tips & Variations

Use fresh rosemary for a more vibrant flavor, but dried rosemary works in a pinch.
Swap Brussels sprouts for green beans or asparagus if preferred.
For a nut-free version, omit the pecans and try pumpkin seeds instead.
Leftover glaze can be warmed and used as a dip or salad dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, keep the glaze separate until ready to serve.

How to Serve

A white bowl filled with three main layers: on the left, bright green roasted Brussels sprouts with a slight char on their surfaces; in the center, several slices of grilled chicken breast with a golden-brown crust, topped with a light beige creamy sauce and small green herb leaves; on the right, bright orange roasted sweet potato cubes with some darker charred edges, also drizzled with the same creamy sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They are more forgiving when cooking and will remain juicy, but reduce the cooking time slightly.

How can I make this dish vegetarian?

Replace the chicken with roasted chickpeas or grilled tofu and use vegetable broth when cooking the rice for a vegetarian-friendly bowl.

nova cole