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Maple Dijon Chicken Bowl with Sweet Potatoes

Maple Dijon Chicken Bowl with roasted sweet potatoes, toasted pecans, dried cranberries, and maple dijon dressing in a white bowl photographed from above
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A cozy Maple Dijon Chicken Bowl with tender glazed chicken, roasted sweet potatoes, fresh greens, toasted pecans, dried cranberries, and a homemade maple dijon dressing. High protein and meal prep friendly.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium sweet potatoes, peeled and cubed into 3/4-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 5 cups mixed greens or spinach
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons pure maple syrup (for dressing)
  • 1 tablespoon Dijon mustard (for dressing)
  • 1 tablespoon apple cider vinegar (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and paprika on a baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping once halfway through, until golden and caramelized at the edges.
  3. Whisk together 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, salt, and pepper in a bowl to make the marinade.
  4. Place chicken breasts in a shallow dish and pour half the marinade over them. Reserve the remaining half. Marinate for at least 15 minutes at room temperature.
  5. Heat a skillet over medium-high heat until hot. Add chicken and cook for 6-7 minutes per side until deeply golden brown and cooked through to an internal temperature of 165 degrees F.
  6. Brush the reserved marinade over the chicken in the final 2 minutes of cooking to build a glossy glaze.
  7. Remove chicken from heat and let rest for 5 minutes on a cutting board, then slice.
  8. Whisk all dressing ingredients together in a small bowl until smooth and combined. Adjust salt and pepper to taste.
  9. Divide mixed greens among four bowls. Top each with roasted sweet potatoes, sliced chicken, dried cranberries, toasted pecans, and red onion. Drizzle with maple dijon dressing and serve immediately.

Notes

  • Use pure maple syrup, not pancake syrup. Grade A dark amber delivers the richest flavor in this Maple Dijon Chicken Bowl.
  • Spread sweet potatoes in a single layer on the baking sheet. Crowding the pan causes steaming instead of roasting and you will lose the caramelized edges.
  • Toast pecans in a dry skillet for 3-4 minutes before assembling for noticeably deeper flavor.
  • Chicken thighs can be substituted for chicken breasts. Add 1-2 extra minutes per side and check for 165 degrees F internal temperature.
  • Store all components separately in airtight containers in the refrigerator for up to 4 days. Add greens and dressing fresh at serving time.

Nutrition

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