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Maple Dijon Chicken Sweet Potato Bowls

Maple Dijon chicken sweet potato bowl with glazed chicken slices, roasted sweet potatoes, avocado, and cherry tomatoes
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Tender chicken glazed in a sweet and tangy maple dijon sauce paired with roasted sweet potatoes, fresh greens, and avocado. A nutritious high-protein bowl that’s meal prep friendly and ready in 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon paprika
  • 4 cups mixed greens (spinach, arugula, or kale)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
  2. Pat diced sweet potatoes dry with a paper towel. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes until tender and lightly caramelized.
  3. Season chicken breasts with remaining salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest for 5 minutes on a cutting board, then slice.
  4. While chicken rests, combine maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and 1 tablespoon olive oil in a small saucepan over medium-low heat. Whisk for 2 to 3 minutes until smooth and slightly thickened. Remove from heat.
  5. Add sliced chicken to the glaze and toss to coat.
  6. Divide mixed greens among four bowls. Top with roasted sweet potatoes, glazed chicken, cherry tomatoes, and red onion. Add avocado last. Drizzle remaining glaze over each bowl and serve immediately.

Notes

  • Pat sweet potatoes dry before roasting so they caramelize instead of steam. Do not crowd the pan.
  • For deeper flavor, marinate chicken in half the glaze for 30 minutes before cooking.
  • Store components separately in airtight containers for up to 4 days. Add fresh greens and avocado after reheating.
  • Double the glaze and refrigerate the extra – it works as a marinade or drizzle all week.

Nutrition

Find it online: https://www.benefitiany.com/best-maple-dijon-chicken-sweet-potato-bowls/