Name: Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (substitute with butternut squash or carrots); 2 tablespoons olive oil (substitute with avocado oil or melted coconut oil); 1 teaspoon garlic powder (or fresh minced garlic for stronger flavor); Salt and pepper to taste; 4 chicken breasts (substitute with chicken thighs for extra juiciness); 3 tablespoons maple syrup (substitute with honey); 2 tablespoons Dijon mustard (whole grain mustard can be used); 1 tablespoon olive oil; Salt and pepper to taste; 1 cup quinoa or brown rice; Fresh herbs such as parsley or cilantro for garnish

Ingredients

2 medium sweet potatoes (Substitution: Butternut squash or carrots can be used for a different sweet profile.)

2 tablespoons olive oil (Substitution: Avocado oil or melted coconut oil can be used.)

1 teaspoon garlic powder (Tip: Fresh minced garlic can be substituted for a more robust taste.)

4 chicken breasts (Substitution: Chicken thighs can be used for extra flavor and juiciness.)

3 tablespoons maple syrup (Substitution: Honey can be swapped for a different sweetener.)

2 tablespoons Dijon mustard (Tip: Whole grain mustard offers a chunkier texture and different flavor profile.)

1 cup quinoa or brown rice (Tip: Substituting with cooked leafy greens can create a lighter dish.)

Fresh herbs (Suggestion: Use parsley or cilantro for additional flavor.)

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.

Step 2: Spread the sweet potatoes evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until they are tender and caramelized.

Step 3: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the marinade.

Step 4: Coat the chicken breasts thoroughly with the marinade and let them sit for at least 15 minutes to absorb the flavors.

Step 5: Heat a skillet over medium heat and cook the marinated chicken for 6–7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Prepare the quinoa or brown rice according to the package instructions.

Step 7: Slice the cooked chicken and assemble the bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.

Tips & Variations

Use fresh minced garlic instead of garlic powder for a more intense garlic flavor.

Swap chicken breasts with thighs for juicier, more flavorful meat.

Try whole grain mustard in place of Dijon mustard for a chunkier texture and added depth.

Replace quinoa or rice with cooked leafy greens for a lighter, low-carb option.

Experiment with different sweeteners like honey or agave syrup if you prefer.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and roast the sweet potatoes a day ahead. Just store everything separately and assemble when ready to serve.