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Maple Dijon Chicken Sweet Potato Bowls

Maple Dijon Chicken Sweet Potato Bowls with roasted sweet potatoes, sliced chicken breast, spinach, and cranberries
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These nutritious and delicious Maple Dijon Chicken Sweet Potato Bowls combine tender chicken with roasted sweet potatoes and a flavorful maple dijon sauce for a perfect meal prep option that’s packed with protein and nutrients.

Ingredients

Scale
  • 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
  • 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
  • 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
  • 2 cups fresh spinach
  • 1/2 cup cooked quinoa (optional)
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped pecans

Instructions

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, and cinnamon until well coated. Spread in a single layer on one baking sheet and roast for 20-25 minutes, flipping halfway through at the 12-minute mark, until tender and lightly caramelized with golden-brown edges.
  3. While sweet potatoes roast, pound chicken breasts to even 1-inch thickness if needed. Pat dry and season with salt, pepper, garlic powder, and paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F when checked with a meat thermometer. Transfer to cutting board and rest for 5 minutes before slicing.
  4. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, and pepper until smooth and well combined.
  5. Divide fresh spinach among 2-3 serving bowls. Top with roasted sweet potatoes, sliced chicken, quinoa if using, dried cranberries, and chopped pecans. Drizzle generously with maple dijon sauce and serve.

Notes

  • Use pure maple syrup, not pancake syrup, for the best flavor in the sauce.
  • Cut sweet potatoes into uniform 1-inch cubes for even roasting.
  • If using quinoa, prepare 1/4 cup dry quinoa according to package directions to yield 1/2 cup cooked.
  • For meal prep, store components separately in airtight containers for up to 4 days.
  • Chicken thighs can be substituted for breasts. Cook 8-9 minutes per side.
  • Not recommended for freezing due to texture changes in sweet potatoes and spinach. If freezing is necessary, only freeze cooked chicken and sweet potatoes separately for up to 2 months.

Nutrition

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