Maple Dijon Chicken Sweet Potato Bowls

Maple Dijon Chicken Sweet Potato Bowls are my go-to when I need a meal that’s both nourishing and packed with flavor. This recipe combines tender, perfectly seasoned chicken with roasted sweet potatoes and a sweet-savory maple dijon sauce that ties everything together beautifully. It’s become a weeknight favorite because it delivers on taste while keeping nutrition in check.

I started making these bowls when I needed something better than my usual grab-and-go lunches. There’s something so satisfying about opening the fridge to find these colorful, ready-to-eat bowls waiting. The combination of protein-rich chicken, fiber-filled sweet potatoes, and that irresistible maple dijon sauce creates a balanced meal that keeps me full for hours. Whether you’re meal prepping for the week or cooking dinner for tonight, these Maple Dijon Chicken Sweet Potato Bowls deliver restaurant-quality flavor with simple, wholesome ingredients. The sweet potatoes get beautifully caramelized in the oven while the chicken stays incredibly juicy, and when you drizzle that tangy-sweet sauce over everything, it’s pure magic.

What You’ll Need for These Nourishing Bowls

Before you start cooking, gather your ingredients and make sure everything is prepped and ready. I always recommend using fresh chicken breasts for the best texture, and pure maple syrup (not pancake syrup) makes a noticeable difference in the sauce. For the sweet potatoes, I prefer the orange-fleshed variety as they roast beautifully and have that perfect natural sweetness.

For the Chicken:

• 2 boneless skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

For the Sweet Potatoes:

• 2 medium sweet potatoes (orange-fleshed variety), peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cinnamon

For the Maple Dijon Sauce:

• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• Salt and pepper to taste

For the Bowls:

• 2 cups fresh spinach
• 1/2 cup cooked quinoa (optional but adds great texture)
• 1/4 cup dried cranberries
• 2 tablespoons chopped pecans

Pro tip: I recommend cutting your sweet potatoes into uniform 1-inch cubes so they roast evenly. Smaller pieces will burn while larger ones stay undercooked, so consistency really matters here.

How to Make These Protein-Packed Bowls

I prefer to get everything roasting and cooking simultaneously to save time, so read through all the steps before you begin. This recipe comes together in about 35 minutes when you multitask.

Step 1: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup so much easier.

Step 2: In a medium bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, and cinnamon until every piece is well coated. Spread them in a single layer on one prepared baking sheet, making sure they’re not crowded. Roast for 20-25 minutes, flipping halfway through at the 12-minute mark with a spatula. You’ll know they’re done when they’re tender when pierced with a fork and have golden-brown caramelized edges that smell sweet and slightly nutty.

Step 3: While the sweet potatoes roast, prepare your chicken. If the chicken breasts are uneven in thickness, pound them gently to about 1-inch thickness for even cooking. Pat the chicken breasts completely dry with paper towels (this helps them brown beautifully). Season both sides generously with salt, pepper, garlic powder, and paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 6-7 minutes per side without moving them around, until they develop a golden-brown crust and reach an internal temperature of 165°F when checked with a meat thermometer inserted into the thickest part. Transfer to a cutting board and let rest for 5 minutes before slicing. Pro tip: Resting the chicken keeps all those delicious juices locked inside instead of running out onto your cutting board.

Step 4: Make the maple dijon sauce by whisking together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, and pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning if needed. The sauce should be tangy, slightly sweet, and well-balanced.

Step 5: Assemble your bowls by dividing the fresh spinach among 2-3 serving bowls. Top each with roasted sweet potatoes, sliced chicken, quinoa if using, dried cranberries, and chopped pecans. Drizzle generously with the maple dijon sauce.

Perfect Pairings for Your Chicken Bowls

These Maple Dijon Chicken Sweet Potato Bowls are incredibly satisfying on their own, but the right side dish can elevate them even further.

Roasted Brussels Sprouts: The slight bitterness of Brussels sprouts perfectly balances the sweet maple notes in this recipe, and roasting them brings out their natural nuttiness.

Garlic Herb Cauliflower Rice: If you’re looking for an extra low-carb option, cauliflower rice adds volume and soaks up that delicious maple dijon sauce while keeping the meal light and fresh.

Mixed Green Salad with Lemon Vinaigrette: A crisp salad with bright citrus dressing cuts through the richness of the chicken and provides a refreshing contrast to the sweet potatoes.

Crusty Whole Grain Bread: Perfect for soaking up any extra sauce at the bottom of the bowl, whole grain bread adds satisfying texture and extra fiber.

More Delicious Bowl and Meal Prep Recipes

These Maple Dijon Chicken Sweet Potato Bowls pair beautifully with other nutritious bowl recipes that make meal prep simple and delicious. For another protein-packed option with similar sweet and savory flavors, try the Spicy Maple Chicken Coconut Rice, which features tender chicken in a sweet-spicy glaze. The Street Corn Chicken Rice Bowl offers a Mexican-inspired twist with similar bowl-style presentation and balanced nutrition.

When looking for complementary side dishes to serve alongside these bowls, the Honey Garlic Butter Roasted Carrots add extra roasted vegetables with a similar sweet glaze, while the Roasted Sweet Potato Rounds with Honey and Feta offers another delicious way to prepare sweet potatoes. For a complete meal prep menu, consider pairing with the Ground Turkey Rice Bowls for variety throughout the week.

Storing and Reheating Your Meal Prep Bowls

For meal prep, I recommend storing the components separately to maintain the best texture and freshness. Keep the sliced chicken, roasted sweet potatoes, and sauce in separate airtight containers in the refrigerator for up to 4 days. Store the spinach and toppings separately as well to prevent wilting.

When ready to eat, reheat the chicken and sweet potatoes in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes until warmed through. Add fresh spinach, quinoa, cranberries, and pecans, then drizzle with the sauce. The sauce can be used cold or gently warmed for 15-20 seconds in the microwave.

Pro tip: Freezing these Maple Dijon Chicken Sweet Potato Bowls isn’t recommended because the texture of the sweet potatoes and fresh spinach doesn’t hold up well after thawing. If you do need to freeze, only freeze the cooked chicken and sweet potatoes separately for up to 2 months, then add fresh components when serving.

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