Dinner

Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

Bymia larkspur October 19, 2025October 19, 2025

Introduction

This Maple Dijon Chicken & Roasted Sweet Potato Bowl is a deliciously balanced meal combining tender grilled chicken with sweet and savory flavors. Paired with roasted vegetables and hearty rice, it makes a perfect comforting dish for any night of the week.

A white bowl filled with four layers: the bottom layer is a mix of brown and white grains with a soft texture, topped with a row of bright green roasted Brussels sprouts with browned edges on the right side. On the left side, there are chunks of orange roasted sweet potatoes mixed with dark brown pecans and green herbs. In the middle, slices of grilled chicken breast with golden brown grill marks are placed in a neat line, drizzled with a smooth light brown sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 cup brown rice or wild rice
2 medium sweet potatoes, cubed
1 cup Brussels sprouts, halved
2 tablespoons olive oil
Salt, to taste
Optional: 1/2 teaspoon ground cinnamon
Optional: 1/2 teaspoon fresh rosemary, chopped
Optional toppings: chopped pecans or dried cranberries

Instructions

Step 1: Prepare the maple-Dijon glaze by mixing the maple syrup and Dijon mustard in a small bowl.
Step 2: Grill or pan-sear the chicken breasts, brushing them occasionally with the glaze. Cook until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness.
Step 3: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and if using, cinnamon and rosemary.
Step 4: Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Step 5: Cook the brown or wild rice according to package instructions.
Step 6: Slice the cooked chicken and assemble bowls by layering rice, roasted vegetables, and chicken.
Step 7: Drizzle a little extra maple mustard sauce over the top and sprinkle with chopped pecans or dried cranberries if desired.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika to the glaze or roasted vegetables.
Use leftover cooked chicken or roast the chicken in the oven for a hands-off option.
Swap sweet potatoes for butternut squash for a slightly different sweetness.
For a vegan twist, replace chicken with roasted chickpeas and use maple Dijon sauce as a dressing.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables gently in the oven or microwave. The rice can be reheated with a splash of water to keep it moist.

How to Serve

The image shows a white bowl filled with four main layers arranged side by side. The base layer is a mix of wild rice, with a slightly uneven texture and a mix of brown and off-white grains. On top of the rice, there are slices of grilled chicken breast placed in the center, featuring a golden-brown charred surface with creamy tan-colored sauce drizzled unevenly over them. On one side of the chicken, there are caramelized Brussels sprouts, cut in half, showing a crispy, brown seared outer surface and green interiors. On the opposite side, there are chunks of roasted sweet potatoes with an orange hue, sprinkled with small pieces of pecans and some fresh green herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen sweet potatoes and Brussels sprouts. Just adjust the roasting time slightly, as frozen veggies may cook faster.

Is this dish suitable for meal prep?

Absolutely. The ingredients hold up well and can be portioned into containers for easy grab-and-go lunches or dinners throughout the week.

mia larkspur