Maple Dijon Chicken & Sweet Potato Bowls
Discover how to make Maple Dijon Chicken & Sweet Potato Bowls. A delicious recipe with detailed instructions.
15
Prep Time
25
Cook Time
40
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Maple Dijon Chicken & Sweet Potato Bowls. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prep the sweet potatoes: Preheat oven to 220°C (425°F). Toss diced sweet potatoes with olive oil, garlic powder, smoked paprika, and salt. Spread on a parchment-lined baking sheet. Roast 20–25 minutes until tender and lightly charred.
Step 2
2. Cook the quinoa: Rinse quinoa under cold water. Combine with water in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.
Step 3
3. Prepare the chicken: Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, and pepper. Pound chicken breasts to even thickness (1.25cm / ½ inch). Brush both sides with sauce.
Step 4
4. Cook the chicken: Heat a skillet over medium-high. Add chicken and cook 5–6 minutes per side until internal temperature reaches 75°C (165°F). Baste with remaining sauce during cooking. Let rest 2 minutes before slicing.
Step 5
5. Assemble bowls: Divide quinoa among bowls. Top with roasted sweet potatoes, sliced chicken, and fresh herbs. Add optional toppings if desired.
You Must Know
- ✓Follow the recipe carefully for best results.
Serving Suggestions
Pair with steamed green beans or a simple arugula salad. Ideal for office lunches—store components separately and assemble fresh.
Nutritional Info (Per Serving)
520
Calories
38g
Protein
58g
Carbs
16g
Fat
Tags
Lily
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More Lunch Recipes
Maple Dijon Chicken & Sweet Potato Bowls
Discover how to make Maple Dijon Chicken & Sweet Potato Bowls. A delicious recipe with detailed instructions.
Ingredients (15)
Instructions
- Prep the sweet potatoes: Preheat oven to 220°C (425°F). Toss diced sweet potatoes with olive oil, garlic powder, smoked paprika, and salt. Spread on a parchment-lined baking sheet. Roast 20–25 minutes until tender and lightly charred.
- Cook the quinoa: Rinse quinoa under cold water. Combine with water in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.
- Prepare the chicken: Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, and pepper. Pound chicken breasts to even thickness (1.25cm / ½ inch). Brush both sides with sauce.
- Cook the chicken: Heat a skillet over medium-high. Add chicken and cook 5–6 minutes per side until internal temperature reaches 75°C (165°F). Baste with remaining sauce during cooking. Let rest 2 minutes before slicing.
- Assemble bowls: Divide quinoa among bowls. Top with roasted sweet potatoes, sliced chicken, and fresh herbs. Add optional toppings if desired.
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