Maple Dijon Chicken Sweet Potato Bowls (Printable version)

Juicy maple Dijon glazed chicken with roasted sweet potatoes and Brussels sprouts over fluffy rice

# Ingredient list:

→ 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 (about 1.5 pounds), peeled and cubed
08 - 1 pound 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

# Step-by-step guide:

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 - Meanwhile, in a small bowl, whisk together maple syrup and Dijon mustard.
05 - Pat chicken breasts dry and season both sides 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 - To assemble, 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 tips:

01 -
  • The maple Dijon glaze creates this incredible sticky coating that makes ordinary chicken taste like something you would order at a restaurant
  • Everything roasts on one sheet pan while the rice cooks, so cleanup is surprisingly minimal for such a flavorful meal
02 -
  • The glaze can burn if the heat is too high, so keep it at medium high and watch closely during those last 2 minutes
  • Pounding the chicken to even thickness is the secret to juicy meat that cooks through without drying out
03 -
  • Use an instant read thermometer to check for 165 degrees in the thickest part of the chicken so you never overcook it
  • If the glaze gets too thick in the pan, add a teaspoon of warm water to loosen it back up
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