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Maple Dijon Chicken & Roasted Sweet Potato Bowl

A comforting and wholesome bowl featuring juicy chicken, roasted vegetables, and a sweet maple-Dijon glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grilled chicken, sliced Use leftover or rotisserie chicken for convenience.
  • 1/4 cup maple syrup Adjust according to desired sweetness.
  • 2 tablespoons Dijon mustard Can be substituted with yellow mustard or a mix of honey and vinegar.
  • 2 large sweet potatoes, cubed Provides earthy sweetness.
  • 1 cup Brussels sprouts, halved Adds texture and flavor.
  • 2 cups kale, chopped Can be substituted with spinach or arugula.
  • 2 tablespoons olive oil For roasting vegetables.
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix maple syrup and Dijon mustard until combined.
  3. Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper; spread them out on a baking sheet.
Cooking
  1. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
  2. While the veggies roast, grill the chicken until cooked through.
Serving
  1. Drizzle the maple-Dijon sauce over the grilled chicken.
  2. To serve, layer the roasted vegetables and kale in a bowl, topped with glazed chicken.

Notes

This bowl keeps well in the fridge for about 3-4 days. Don't hesitate to roast veggies longer for extra caramelization. Top with nuts or seeds for a crunch.