Maple Dijon Chicken Sweet Potato Bowls (Printable)

Tender maple-mustard chicken with roasted sweet potatoes and Brussels sprouts over rice

# What You'll Need:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts, pounded to even thickness
02 - 1/3 cup pure maple syrup
03 - 1/4 cup Dijon mustard
04 - 1 tablespoon olive oil
05 - Salt, to taste
06 - Black pepper, to taste

→ For the Vegetables

07 - 2 medium sweet potatoes (~1.5 lbs), peeled and cubed
08 - 1 lb Brussels sprouts, trimmed and halved or quartered
09 - 2 tablespoons olive oil
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1/4 teaspoon ground cinnamon
13 - 1 teaspoon fresh rosemary, finely chopped

→ For the Base

14 - 1 cup brown or wild rice, uncooked

→ Optional Toppings

15 - 1/4 cup chopped pecans
16 - 1/4 cup dried cranberries
17 - Fresh parsley, chopped, for garnish

# Method:

01 - Preheat oven to 400°F. Cook rice according to package directions; set aside.
02 - In a large bowl, toss sweet potato cubes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, cinnamon, and rosemary. Spread evenly on a baking sheet.
03 - Roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
04 - In a small bowl, whisk together maple syrup and Dijon mustard until smooth.
05 - Pat chicken breasts dry and season both sides generously with salt and pepper.
06 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side, brushing with maple Dijon glaze during the last 2 minutes until cooked through (internal temp 165°F).
07 - Remove chicken from skillet and let rest for 5 minutes before slicing.
08 - Divide rice among four bowls. Top with roasted vegetables and sliced chicken. Drizzle with any remaining glaze.
09 - Add optional toppings: chopped pecans, dried cranberries, and fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The maple Dijon glaze creates this incredible sweet and tangy balance that makes weeknight dinner feel special
  • Everything roasts on one sheet pan while the chicken sears, meaning less cleanup and more time to actually enjoy your meal
  • These bowls keep beautifully for meal prep, but they taste just as good freshly made on a Sunday evening
02 -
  • The glaze will burn if you add it too early, so wait until the last 2 minutes of cooking for that perfect caramelized finish
  • Pounding the chicken to even thickness is not optional, it is what ensures every piece cooks at the same rate
  • These bowls reheat beautifully but store each component separately to keep the textures intact
03 -
  • Use a meat thermometer to hit exactly 165°F, because overcooked chicken with this glaze is a tragedy you can easily avoid
  • If the glaze seems too thick, add a teaspoon of warm water to thin it out for easier brushing
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