Description
Hearty and flavorful bowls featuring roasted sweet potatoes, tender seared chicken with a maple-Dijon glaze, and a nutty grain base.
Ingredients
- 4 chicken breasts
- 2 medium sweet potatoes
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 1 tsp garlic powder
- Fresh herbs (parsley, thyme, or rosemary), chopped — about 1–2 tbsp
- 1 cup quinoa or brown rice (dry)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel (if you like) and cube the sweet potatoes into roughly 1-inch pieces. Toss them with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until fork-tender and lightly browned.
- While the sweet potatoes roast, whisk together 2 tbsp Dijon mustard, 3 tbsp maple syrup, 1 tsp garlic powder, and the chopped fresh herbs in a small bowl. Taste and adjust salt or mustard as needed.
- Heat a large skillet over medium-high heat and add the remaining 1 tbsp olive oil. Pat the chicken breasts dry and season with salt and pepper. Cook the chicken for about 5–7 minutes per side until golden brown and the internal temperature reaches 160–165°F. In the last 2 minutes of cooking, brush the maple-Dijon glaze over the chicken so it caramelizes slightly.
- Cook the quinoa or brown rice according to package instructions while the chicken rests. Fluff with a fork when done.
- Let the chicken rest for 5 minutes, then slice it thinly. To assemble the bowls, layer the cooked quinoa or brown rice, roasted sweet potatoes, and sliced maple-Dijon chicken. Spoon any leftover glaze over the top.
- Serve warm and enjoy!
Notes
If you prefer, swap quinoa for brown rice, farro, or even cauliflower rice for a low-carb option. Use chicken thighs instead of breasts for a slightly fattier, juicier result.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American