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

Scale

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