Chicken and Sweet Potato Bowls That Comfort Your Soul Recipe
Introduction
This Chicken & Sweet Potato Bowl is a comforting, wholesome meal perfect for any day of the week. Featuring tender marinated chicken, roasted sweet potatoes, and a base of quinoa or brown rice, it’s a balanced dish full of flavor and warmth.
Ingredients
- 2 medium sweet potatoes (butternut squash or carrots can be used as substitutions)
- 2 tablespoons olive oil (avocado oil or melted coconut oil work well too)
- 1 teaspoon garlic powder (fresh minced garlic can be used for a stronger taste)
- 4 chicken breasts (chicken thighs are a great alternative for more flavor and juiciness)
- 3 tablespoons maple syrup (honey can substitute for a different sweetness)
- 2 tablespoons Dijon mustard (whole grain mustard offers a chunkier texture and unique flavor)
- 1 cup quinoa or brown rice (cooked leafy greens can be used for a lighter option)
- Fresh herbs like parsley or cilantro for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.
- Step 2: Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Step 3: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper to create the marinade.
- Step 4: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 15 minutes.
- Step 5: Cook the marinated chicken in a skillet over medium heat for 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C).
- Step 6: Prepare the quinoa or brown rice according to the package instructions.
- Step 7: Slice the cooked chicken and assemble your bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.
Tips & Variations
- Using fresh minced garlic instead of garlic powder can enhance the dish’s flavor.
- Swap chicken breasts for thighs to add extra juiciness and depth.
- Try whole grain mustard for a thicker texture and bolder taste in the marinade.
- Replace quinoa or rice with cooked leafy greens for a lighter, low-carb bowl.
- Use butternut squash or carrots as alternatives to sweet potatoes for a different sweetness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep chicken moist, avoid overheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and chop the sweet potatoes ahead of time. Roast the sweet potatoes and cook the chicken just before serving for the best texture and flavor.
What can I serve with these bowls?
This dish pairs well with a simple green salad, steamed vegetables, or a light vinaigrette to add freshness and balance.
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Chicken and Sweet Potato Bowls That Comfort Your Soul Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This comforting Chicken & Sweet Potato Bowl combines tender pan-seared chicken breasts marinated in a maple Dijon sauce with oven-roasted sweet potatoes and a base of fluffy quinoa or brown rice. Fresh herbs add brightness to this balanced, wholesome meal perfect for a nourishing lunch or dinner.
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes (or butternut squash or carrots)
- 2 tablespoons olive oil (or avocado oil or melted coconut oil)
- 1 teaspoon garlic powder (or fresh minced garlic)
- Salt and pepper to taste
Chicken Marinade and Cooking
- 4 chicken breasts (or chicken thighs)
- 3 tablespoons maple syrup (or honey)
- 2 tablespoons Dijon mustard (or whole grain mustard)
- 2 tablespoons olive oil
- Salt and pepper to taste
Additional Ingredients
- 1 cup quinoa or brown rice
- Fresh herbs for garnish (such as parsley or cilantro)
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper until evenly coated.
- Roast Sweet Potatoes: Spread the sweet potato cubes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through until they are tender and caramelized on the edges.
- Make the Chicken Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create the marinade for the chicken.
- Marinate Chicken: Coat the chicken breasts thoroughly with the marinade, ensuring all sides are covered. Let the chicken sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium heat. Place the marinated chicken breasts in the skillet and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Prepare Quinoa or Rice: While the chicken is cooking, prepare the quinoa or brown rice according to package instructions until fluffy and tender.
- Assemble the Bowls: Slice the cooked chicken breasts. In each bowl, place a serving of quinoa or brown rice, top with roasted sweet potatoes, sliced chicken, and garnish with fresh herbs like parsley or cilantro for brightness.
Notes
- Substitute butternut squash or carrots for sweet potatoes if desired.
- Use chicken thighs instead of breasts for juicier meat.
- Fresh minced garlic can be used instead of garlic powder for a stronger garlic flavor.
- Honey can replace maple syrup if preferred.
- Whole grain mustard offers a chunkier texture if preferred over Dijon mustard.
- For a lighter alternative, replace quinoa or rice with cooked leafy greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: American
Keywords: chicken bowl, sweet potato recipe, roasted sweet potatoes, maple dijon chicken, quinoa bowl, healthy dinner, gluten free meal
