Description
A go-to weeknight meal combining juicy chicken breasts glazed with maple-Dijon sauce, caramel-roasted sweet potatoes, and quinoa or brown rice.
Ingredients
- 4 chicken breasts
- 1 tsp garlic powder
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 2 medium sweet potatoes
- 1 cup quinoa or brown rice
- 2 tbsp olive oil
- Fresh herbs (for garnish; parsley or thyme work well)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the Dijon mustard, maple syrup, garlic powder, and olive oil until smooth.
- Pat the chicken breasts dry and coat them evenly with the maple-Dijon mixture. Place the chicken on one side of a rimmed baking sheet.
- Peel (optional) and cube the sweet potatoes into 1-inch pieces. Toss them with a little olive oil and a pinch of salt. Spread the sweet potatoes on the other side of the baking sheet in a single layer.
- Roast the chicken and sweet potatoes together for 25–30 minutes, checking the chicken with an instant-read thermometer to reach 165°F (74°C) in the thickest part. The sweet potatoes should be tender and slightly caramelized.
- While the tray is in the oven, cook the quinoa or brown rice according to package instructions and fluff with a fork.
- Let the chicken rest for 5 minutes after roasting, then slice it. Divide the quinoa or rice among bowls, top with sliced chicken and roasted sweet potatoes, and garnish with fresh herbs.
Notes
Use boneless, skinless chicken breasts for even roasting. For a lower-sugar option, reduce maple syrup to 2 tbsp and add 1 tsp of lemon juice for brightness. Swap quinoa or brown rice with farro or bulgur for a nuttier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American