Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
This Maple Dijon Chicken & Roasted Sweet Potato Bowl brings together juicy grilled chicken glazed with a sweet and tangy maple-Dijon sauce, paired with perfectly roasted sweet potatoes and Brussels sprouts, served atop a bed of hearty brown or wild rice. Finished with a light maple mustard drizzle and optional crunchy pecans or tart dried cranberries, this dish offers a comforting and flavorful meal with a touch of autumn warmth from optional cinnamon and rosemary spices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Grilled Chicken with Maple-Dijon Glaze
- 2 boneless, skinless chicken breasts
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 1 teaspoon olive oil (for grilling or pan-searing)
For the Roasted Sweet Potatoes and Brussels Sprouts
- 2 medium sweet potatoes, peeled and cubed
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Optional: 1/2 teaspoon ground cinnamon
- Optional: 1 teaspoon fresh rosemary, chopped
For the Rice Base
- 1 cup brown rice or wild rice
- 2 cups water or broth for cooking rice
For the Maple Mustard Drizzle and Toppings
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Chopped pecans, for garnish (optional)
- Dried cranberries, for garnish (optional)
Instructions
- Prepare the Maple-Dijon Glaze: In a small bowl, whisk together maple syrup and Dijon mustard until smooth. Set aside.
- Cook the Chicken: Heat a grill or skillet over medium heat and lightly oil it. Season chicken breasts with salt and pepper. Brush them with some of the maple-Dijon glaze. Grill or pan-sear the chicken for about 5-7 minutes per side, brushing occasionally with more glaze, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Roast the Vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and optional cinnamon and rosemary. Spread in an even layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- Cook the Rice: Prepare brown or wild rice according to package instructions, typically simmering in water or broth for 40-45 minutes (brown rice) or 45-50 minutes (wild rice) until tender and fluffy.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Slice the grilled chicken breasts and arrange on top. Evenly distribute the roasted sweet potatoes and Brussels sprouts around the chicken.
- Finish and Garnish: Drizzle the remaining maple mustard sauce over the bowls. Sprinkle with chopped pecans or dried cranberries if desired for extra texture and flavor.
Notes
- For extra fall flavor, add a sprinkle of ground cinnamon and fresh rosemary when roasting vegetables.
- You can substitute chicken breasts with thighs for a juicier result.
- Leftover bowls store well in the refrigerator for up to 3 days; reheat gently before serving.
- Adjust the maple-Dijon glaze sweetness by adding more or less maple syrup to taste.
- Use wild rice for a nuttier flavor and chewier texture if desired.
Keywords: maple Dijon chicken, roasted sweet potatoes, Brussels sprouts, brown rice bowl, maple mustard sauce, healthy dinner, gluten free, autumn recipe
