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Maple Dijon Chicken & Sweet Potato Bowls

Easy sheet pan dinner featuring tender chicken, caramelized sweet potatoes, and Brussels sprouts coated in a sweet-tangy maple Dijon glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (or thighs) cut into bite-sized pieces
  • 2 large sweet potatoes peeled and cubed (1-inch pieces)
  • 1 lb Brussels sprouts trimmed and halved
  • 1 red onion sliced into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup extra virgin olive oil for sauce
  • 3 tablespoons grainy Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary finely chopped (or 1/2 tsp dried)
  • 1/2 teaspoon fresh thyme optional
  • Dried cranberries, toasted pecans, or cooked quinoa optional toppings

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • small mixing bowl
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together 1/4 cup olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic, rosemary, and thyme until well combined. Set aside half of the sauce for finishing.
  3. Place cubed sweet potatoes, halved Brussels sprouts, and red onion wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Toss to coat and spread into an even layer.
  4. Roast vegetables for 15 minutes to give sweet potatoes a head start.
  5. While vegetables roast, toss chicken pieces with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
  6. Remove baking sheet from oven. Add chicken to the pan and pour about half of the maple Dijon sauce over everything. Toss together on the pan to coat.
  7. Return to oven and bake for 15 to 20 minutes, until chicken reaches 165°F internal temperature and sweet potatoes are fork-tender and caramelized.
  8. Divide roasted chicken and vegetables into four bowls. Drizzle remaining maple Dijon sauce over the top and add optional toppings like dried cranberries or toasted pecans.

Notes

Storage: Store in airtight containers for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave with a splash of water. Freezes for up to 2 months. Substitutions: Use chicken thighs for juicier meat, swap Brussels sprouts for broccoli or green beans, or use honey instead of maple syrup. Make-Ahead: Prep vegetables and sauce up to 1 day ahead. Store separately and assemble when ready to cook. Serving: Serve over massaged kale, arugula, quinoa, or wild rice for a heartier meal.