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Maple Dijon Chicken Sweet Potato Bowls for Cozy Nights Recipe

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★★★★★

4.7 from 92 reviews

Maple Dijon Chicken Sweet Potato Bowls combine tender seared chicken breasts glazed with a tangy and sweet maple-Dijon sauce, roasted sweet potatoes and Brussels sprouts, and a hearty base of brown or wild rice. This cozy and flavorful dish is perfect for easy weeknight dinners or meal prep, offering a delicious balance of savory, sweet, and warm spices with optional crunchy pecans and tart dried cranberries for extra texture and flavor.

Ingredients

Scale

Chicken and Glaze

  • 2 pieces Boneless, Skinless Chicken Breasts (pounded to even thickness)
  • 1/3 cup Pure Maple Syrup (real maple syrup preferred)
  • 1/4 cup Dijon Mustard
  • Salt (to taste)
  • Black Pepper (to taste)
  • 3 tablespoons Olive Oil (divided use)

Vegetables

  • 2 medium Sweet Potatoes (~1.5 lbs, peeled and cubed uniformly)
  • 1 lb Brussels Sprouts (halved or quartered)
  • 1/4 teaspoon Cinnamon
  • 1 teaspoon Fresh Rosemary (chopped)
  • Salt (to taste)
  • Black Pepper (to taste)

Grain

  • 1 cup Brown or Wild Rice (cooked as per package directions)

Optional Toppings

  • Chopped Pecans (for crunch)
  • Dried Cranberries (for a touch of tartness)
  • Fresh Parsley (for garnish)

Instructions

  1. Prepare the oven and rice: Preheat your oven to 400°F (200°C). Cook the brown or wild rice following the package instructions so it’s ready when you assemble the bowls.
  2. Prep vegetables: Wash and peel the sweet potatoes, then cube them evenly for uniform roasting. Halve or quarter the Brussels sprouts depending on size to ensure even cooking. Toss both with olive oil, salt, pepper, cinnamon, and fresh rosemary to coat well.
  3. Roast vegetables: Spread sweet potatoes and Brussels sprouts across a baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes until tender and golden brown, tossing halfway through for even cooking.
  4. Make the glaze: While vegetables roast, whisk together the pure maple syrup and Dijon mustard in a small bowl to create a sweet and tangy glaze.
  5. Season and sear chicken: Season the chicken breasts with salt and black pepper. Heat a skillet over medium-high heat with some olive oil. Sear the chicken breasts for 5–6 minutes on one side until golden, flip, then brush the glaze over the chicken during the last 2 minutes of cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  6. Rest and slice chicken: Remove the chicken from the skillet and let it rest for about 5 minutes to retain juices before slicing into strips.
  7. Assemble bowls: Divide the cooked rice into bowls, top with roasted sweet potatoes and Brussels sprouts, then arrange sliced chicken on top. Drizzle with any remaining maple-Dijon glaze.
  8. Add toppings and garnish: Sprinkle chopped pecans and dried cranberries if using for extra texture and flavor. Finish with fresh parsley for a pop of color and freshness.

Notes

  • For even cooking, pound chicken breasts to an even thickness before searing.
  • Using real maple syrup enhances the natural sweetness and flavor of the glaze.
  • Roast vegetables on a single layer to ensure caramelization and prevent steaming.
  • Check chicken internal temperature with a meat thermometer to avoid under or overcooking.
  • Brown rice typically takes longer to cook than white rice; plan accordingly.
  • Optional toppings add great contrast, but can be omitted for a simpler dish.

Keywords: maple Dijon chicken, sweet potato bowls, roasted vegetables, brown rice bowl, easy weeknight dinner, healthy chicken recipe, gluten free chicken bowls

Find it online: https://tastybynova.com/maple-dijon-chicken-sweet-potato-bowls-for-cozy-nights-recipe/