Maple Dijon Chicken and Roasted Sweet Potato Bowls

Ingredients for Maple Dijon Chicken Roasted Sweet Potato Bowls

I always keep pure maple syrup and a good Dijon mustard stocked in my pantry because they are the backbone of so many great sauces. For this recipe, I recommend using real maple syrup, not pancake syrup, for the best depth of flavor.

For the Chicken:

• 1½ lbs boneless, skinless chicken breasts or thighs (I recommend thighs for extra juiciness)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced into even cubes (about 4 cups)
• 1½ tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Maple Dijon Sauce:

• ¼ cup pure maple syrup (pro tip: grade A dark maple syrup gives a richer flavor)
• 3 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• ½ cup chicken broth
• 2 garlic cloves, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)

For the Bowls:

• 2 cups cooked quinoa or rice (in my experience, day-old rice or quinoa holds up better in the bowl)
• 2 cups mixed greens or fresh spinach
• Sliced green onions, for garnish (optional)
• Chopped parsley, for garnish (optional)
• Crushed pecans, for garnish (optional)

Step-by-Step Instructions

I recommend starting the sweet potatoes first since they take the longest, then cooking the chicken while they roast so everything finishes at the same time.

Step 1: Preheat your oven to 425°F. Peel and dice the sweet potatoes into evenly sized cubes so they roast at the same pace. Toss with olive oil, salt, and pepper, then spread in a single layer on a large baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through, until golden and lightly caramelized at the edges.

Step 2: While the sweet potatoes roast, pat the chicken dry with paper towels. This step is important for getting a good golden sear. Season both sides with salt and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4 to 6 minutes per side depending on thickness, until golden brown and cooked through to an internal temperature of 165°F. Do not move the chicken around while it sears or it will not brown properly. Remove and set aside to rest.

Step 4: Reduce heat to medium. In the same skillet, add maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic. Stir well and scrape up any browned bits from the bottom of the pan as those add great flavor. Simmer for 1 to 2 minutes. If you want a thicker sauce, stir in the cornstarch slurry and cook for one more minute until glossy.

Step 5: Return the chicken to the skillet and turn it in the sauce to coat fully. Simmer for 2 to 3 minutes, spooning sauce over the top. Remove from heat and slice after a brief rest.

Step 6: Build each bowl starting with a base of mixed greens, then a scoop of warm quinoa or rice, followed by roasted sweet potatoes. Arrange sliced chicken on top and drizzle generously with extra sauce. Finish with green onions, parsley, or crushed pecans as desired.

What to Serve with Maple Dijon Chicken Roasted Sweet Potato Bowls

The best sides for maple Dijon chicken roasted sweet potato bowls add freshness or crunch without competing with the rich, tangy-sweet sauce.

Simple Cucumber Salad: Thin sliced cucumbers with a light apple cider vinegar dressing cut right through the richness of the maple glaze and keep the meal feeling bright and fresh.

Steamed Broccoli or Green Beans: A simple green vegetable adds color, fiber, and a satisfying crunch. These Easy Chicken Breast and Green Beans show exactly how well a simple green side plays alongside glazed chicken.

Warm Crusty Bread: A thick slice of sourdough or crusty French bread is perfect for mopping up any extra maple Dijon sauce left in the bowl. Highly recommended for sauce lovers.

Roasted Balsamic Vegetables: The tangy notes in balsamic roasted veggies pair naturally with Dijon. If you love that flavor combo, this One Pan Balsamic Chicken is another weeknight winner worth bookmarking.

Honey BBQ Chicken Side Bowl: If you are feeding a bigger crowd and want a second protein option with a similar sweet-savory profile, these Honey BBQ Chicken Potatoes work beautifully alongside this dish.

Chicken and Rice Casserole: For a heartier spread, pair with a side of this Creamy Chicken and Rice Casserole for a comforting family-style dinner table.

How to Store and Reheat Maple Dijon Chicken Bowls

Store each component separately in airtight containers in the refrigerator for up to 4 days. Keeping the greens, grains, sweet potatoes, and chicken in separate containers means everything reheats properly without getting soggy.

To reheat, warm the chicken and sweet potatoes in a skillet over low heat or microwave in 30-second intervals. I recommend adding a small splash of chicken broth when reheating the sauce to loosen it back up. The greens are best added fresh at serving time rather than reheated.

Pro tip: this recipe is excellent for meal prep. Cook a double batch of chicken and sweet potatoes on Sunday and assemble fresh bowls throughout the week in under five minutes. You can also swap the grain base to quinoa one day and rice the next for variety without extra cooking.

Frequently Asked Questions

Maple Dijon Chicken Roasted Sweet Potato Bowls

Juicy pan-seared chicken glazed in a sweet-tangy maple Dijon sauce served over caramelized roasted sweet potatoes, warm quinoa or rice, and fresh greens.

Print Recipe Save to Pins

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts or thighs
• 1 tbsp olive oil for chicken
• 1 tsp salt for chicken
• 1/2 tsp black pepper for chicken
• 2 large sweet potatoes peeled and diced into even cubes, about 4 cups
• 1.5 tbsp olive oil for sweet potatoes
• 1 tsp salt for sweet potatoes
• 1/2 tsp black pepper for sweet potatoes
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1/2 cup chicken broth
• 2 garlic cloves minced
• 1 tsp cornstarch mixed with 1 tablespoon water, optional for thickening
• 2 cups cooked quinoa or rice
• 2 cups mixed greens or fresh spinach
• sliced green onions optional garnish
• chopped parsley optional garnish
• crushed pecans optional garnish

Equipment

• Large skillet
• Large baking sheet
• Meat thermometer
• Small mixing bowl

Method

 

1. Preheat oven to 425°F. Peel and dice sweet potatoes into even cubes. Toss with olive oil, salt, and pepper. Spread in a single layer on a large baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until golden and caramelized at the edges.
2. While sweet potatoes roast, pat chicken dry with paper towels and season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4 to 6 minutes per side until golden brown and cooked through at 165°F internal temperature. Remove and set aside to rest.
4. Reduce heat to medium. Add maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic to the same skillet. Stir well, scraping up browned bits from the pan. Simmer for 1 to 2 minutes.
5. If a thicker sauce is desired, stir in the cornstarch slurry and cook for one more minute until glossy.
6. Return chicken to the skillet and turn in the sauce to coat fully. Simmer for 2 to 3 minutes, spooning sauce over the top. Remove from heat and slice after a brief rest.
7. Build each bowl with a base of mixed greens, then quinoa or rice, then roasted sweet potatoes. Top with sliced maple Dijon chicken and drizzle generously with extra sauce. Garnish with green onions, parsley, or crushed pecans as desired. Serve warm.

Notes

Store components separately for up to 4 days. Add a splash of chicken broth when reheating the sauce to loosen it. Use real maple syrup for best flavor. Chicken thighs stay juicier than breasts. Couscous or farro work well as grain substitutes.