Description
These wholesome Maple Dijon Chicken Sweet Potato Bowls feature juicy seared chicken, caramelized roasted sweet potatoes and Brussels sprouts, and a tangy sweet maple mustard sauce over quinoa.
Ingredients
Scale
- 2 large chicken breasts (Boneless, skinless)
- 2 medium sweet potatoes (Peeled and cubed)
- 2 cups Brussels sprouts (Halved)
- 2 cups cooked quinoa (Or brown rice)
- 3 tbsp olive oil (Divided use)
- 1/4 cup maple syrup (Pure maple syrup)
- 3 tbsp Dijon mustard (Grainy or smooth)
- 1 tbsp apple cider vinegar (For acidity)
- 1 clove garlic (Minced)
- 1 tbsp mayonnaise (Optional for creaminess)
- 1/2 tsp smoked paprika (Seasoning)
- 1 tsp garlic powder (Seasoning)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Roast vegetables for 25–30 minutes until tender and caramelized.
- Season chicken and sear in a skillet for 5–6 minutes per side until cooked.
- Whisk maple syrup, mustard, vinegar, garlic, and mayo in a small bowl.
- Assemble bowls with quinoa, veggies, and sliced chicken; drizzle with sauce.
Notes
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 70 mg