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Maple Dijon Chicken and Roasted Sweet Potato Bowls: Balanced and Satisfying

Maple Dijon Chicken and Roasted Sweet Potato Bowl

A healthy meal prep solution, this bowl features glazed chicken with sweet potatoes and greens, offering a balance of sweet, savory, and tangy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Contemporary American
Calories: 520
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 large Sweet Potatoes, peeled and cut into 1-inch cubes Can substitute with butternut squash or Yukon gold potatoes.
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
Maple Dijon Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breast, sliced into 4 cutlets Can substitute with boneless, skinless chicken thighs.
  • 1/4 cup Pure Maple Syrup May substitute with honey or agave nectar.
  • 2 tbsp Dijon Mustard Whole grain mustard can also be used.
  • 1 tbsp Apple Cider Vinegar
  • 1 clove Garlic, minced
Bowl Assembly
  • 4 cups Baby Kale or Baby Spinach
  • 1/4 cup Neutral Vinaigrette See variations for simple vinaigrette recipe.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line two large sheet pans with parchment paper.
  2. On the first sheet pan, place the sweet potato cubes. Drizzle with olive oil, salt, black pepper, and smoked paprika. Toss until coated and spread in a single layer.
Prepare Glaze and Chicken
  1. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and minced garlic to create the glaze.
  2. On the second sheet pan, place the chicken cutlets and season lightly with salt and pepper. Brush half of the prepared glaze over the chicken cutlets and reserve the remaining glaze.
Roasting
  1. Place both the sweet potato and chicken pans into the preheated oven.
  2. Roast the sweet potatoes for 15 minutes and the chicken for 15 minutes.
  3. After 15 minutes, remove the chicken pan and brush the reserved glaze over the chicken, then return to the oven for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sweet potatoes should be tender and caramelized after 25-30 minutes.
Assembly
  1. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes before slicing.
  2. Divide the greens among four serving bowls, top with roasted sweet potatoes and sliced glazed chicken.
  3. Drizzle the neutral vinaigrette over the entire bowl just before serving.

Notes

To prevent wilting, store components separately. Does not freeze well. Best reheated on a baking sheet.