Pin it Hearty, comforting, and packed with seasonal flavor, these Maple Dijon Chicken Sweet Potato Bowls are a perfect dinner for chilly evenings. Juicy chicken breasts are glazed in a sweet and tangy sauce, paired with caramelized roasted vegetables and served over a bed of nutty brown or wild rice. This well-rounded meal is finished with crunchy pecans and tart dried cranberries for a restaurant-quality experience at home.
Pin it What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
There is something truly satisfying about the combination of earthy Brussels sprouts and the natural sweetness of sweet potatoes once they have been roasted to perfection. When combined with the savory-sweet rosemary glaze on the chicken, every bite of this bowl offers a comforting symphony of flavors and textures.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- For the Chicken: 4 boneless, skinless chicken breasts (approx. 1.5 lbs), 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil.
- Maple Dijon Glaze: 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried).
- Roasted Vegetables: 2 medium sweet potatoes (peeled and cubed), 12 oz Brussels sprouts (trimmed and halved), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cinnamon (optional).
- Rice Base: 1 cup brown or wild rice (uncooked), 2 cups water or broth, 1/2 tsp salt.
- Toppings (Optional): 1/4 cup toasted chopped pecans, 1/4 cup dried cranberries, 2 tbsp chopped fresh parsley.
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Cook the brown or wild rice according to package instructions with the water or broth and salt, typically taking about 40 minutes.
- Step 2
- Toss the sweet potato cubes and Brussels sprouts with olive oil, salt, pepper, and optional cinnamon. Spread them in a single layer on a large baking sheet and roast for 25–30 minutes, stirring halfway through, until caramelized.
- Step 3
- Pound the chicken breasts to an even thickness and season both sides with salt and black pepper.
- Step 4
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and rosemary to create the glaze.
- Step 5
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden. During the final 2 minutes, brush both sides of the chicken generously with the maple Dijon glaze. Ensure the internal temperature reaches 165°F (74°C).
- Step 6
- Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing into strips.
- Step 7
- Assemble the bowls by dividing the rice among four bowls, topping with the roasted vegetables and sliced chicken. Drizzle with any extra glaze and garnish with pecans, cranberries, and parsley.
Zusatztipps für die Zubereitung
When roasting the vegetables, make sure they are spread out in a single layer on the baking sheet; if the pan is too crowded, they will steam rather than caramelize. For the chicken, letting it rest after cooking is essential to keep it juicy before you slice it into strips for the bowls.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
This recipe is highly versatile. You can swap the brown rice for quinoa, farro, or even cauliflower rice for a lower-carb option. For a vegetarian version, substitute the chicken with roasted chickpeas or firm tofu. If you enjoy a bit of creaminess, a sprinkle of goat cheese or feta works wonderfully.
Serviervorschläge
Serve these bowls warm while the chicken and vegetables are fresh from the pan. The combination of the warm rice base with the cool, tart cranberries and crunchy toasted pecans provides a great contrast. If you have extra glaze, don't be shy about drizzling a little more over the entire bowl just before serving.
Pin it Whether you're looking for a new weeknight favorite or a healthy meal prep solution, these Maple Dijon Chicken Sweet Potato Bowls deliver incredible flavor with very little effort. Enjoy the perfect balance of sweet, savory, and nutty in every bowl!
Recipe FAQs
- → What type of rice works best for this dish?
Brown or wild rice provide a nutty, chewy base that complements the roasted vegetables and glazed chicken well. You can also use quinoa or cauliflower rice for a variation.
- → Can I prepare this meal in advance?
Yes, you can roast the vegetables, cook the rice, and pan-sear the chicken ahead of time. Store components separately and assemble right before serving for best results.
- → How is the maple Dijon glaze made?
The glaze combines pure maple syrup, Dijon mustard, olive oil, and fresh rosemary for a sweet, tangy, and herbaceous coating applied to the chicken.
- → Are there any substitute ingredients to make it vegetarian?
Roasted chickpeas or tofu can replace the chicken for a plant-based version, keeping the same maple Dijon flavor profile.
- → What toppings add extra texture and flavor?
Toasted pecans provide crunch, dried cranberries add tartness, and fresh parsley brings a bright, herbal finish to the bowls.
