Maple Dijon Chicken & Roasted Sweet Potato Bowl
A deliciously sweet and savory bowl featuring marinated chicken, roasted sweet potatoes, Brussels sprouts, and kale, all drizzled with maple Dijon sauce.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts Thighs can be used as a substitute for juicier texture.
- 1/4 cup maple syrup Use less for a less sweet flavor.
- 2 tablespoons Dijon mustard
For the roasted vegetables
- 2 medium sweet potatoes, diced Smaller ones roast faster.
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped Can be substituted with spinach or mixed greens.
- 2 tablespoons olive oil
- Salt and pepper to taste
- optional chopped parsley for garnish Garnish for added freshness.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard. Marinate chicken in the mixture for at least 30 minutes.
Roasting
- Toss diced sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes.
Cooking Chicken
- Grill or pan-sear the marinated chicken over medium-high heat until cooked through, about 6-7 minutes per side.
Assembly
- In a large bowl, combine roasted sweet potatoes, Brussels sprouts, and kale.
- Slice the chicken and serve on top of the veggie mixture. Drizzle any remaining maple-Dijon sauce and garnish with parsley if desired.
Notes
Don't try to cook everything in the oven together; the chicken benefits from a quick sear for caramelization. Always taste the sauce before applying, and use a timer to avoid overcooking.