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Maple Dijon Chicken & Sweet Potato Bowls Recipe
Ash Tyrrell

Maple Dijon Chicken & Sweet Potato Bowls

I first made these Maple Dijon Chicken & Sweet Potato Bowls on a chilly weeknight, and wow — they instantly became a favorite in my kitchen. The sweet maple glaze paired with tangy Dijon mustard was a flavor combo I didn’t know I needed until I tried it.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts — cubed for fast, even cooking
  • 2 medium sweet potatoes — peeled and diced into 1-inch cubes for perfect roasting
  • 2 tablespoons olive oil — for roasting sweet potatoes and sautéing chicken
  • 3 tablespoons pure maple syrup — adds natural sweetness to the glaze
  • 2 tablespoons Dijon mustard — brings tangy depth to the sauce
  • 1 teaspoon garlic powder — enhances savory notes
  • Salt and black pepper — to taste for seasoning
  • 1 cup cooked quinoa or brown rice — base for your bowls
  • Fresh herbs like parsley or thyme — garnish for brightness

Method
 

  1. Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes for even cooking. Toss them with olive oil, salt, pepper, and garlic powder, then spread them on a baking sheet and roast until tender and slightly caramelized.
  2. In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper. Mix until smooth and fully combined. This sweet and tangy glaze will coat the chicken beautifully.
  3. Add the cubed chicken to the sauce and coat well. Let it marinate for at least 15 minutes to absorb the flavor. Heat a skillet over medium heat and cook the chicken until golden brown and fully cooked through.
  4. While the chicken cooks, prepare your quinoa or brown rice according to package instructions. Fluff the grains with a fork once done. A warm, fluffy base makes the bowl extra comforting.
  5. Divide the cooked quinoa or rice among serving bowls. Add roasted sweet potatoes and top with maple Dijon chicken. Finish with fresh herbs for color and freshness.

Notes

  • I like to marinate the chicken a little longer when I have time — the flavor gets deeper.
  • I always flip the sweet potatoes halfway through roasting for even browning.
  • A small squeeze of lemon juice at the end brightens everything up.
  • I sometimes drizzle a tiny extra spoon of maple glaze on top before serving.