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Maple Dijon Chicken Roasted Sweet Potato Bowls

Maple Dijon Chicken Roasted Sweet Potato Bowls with glazed chicken sliced avocado fresh spinach and cranberries
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Delicious roasted sweet potato bowls with tender chicken coated in sweet and tangy maple Dijon glaze. Perfect balance of flavors and nutrients in one satisfying meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 2 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups fresh spinach
  • 1 avocado, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in an even layer on prepared baking sheet and roast for 15 minutes.
  3. While sweet potatoes roast, pat chicken breasts dry with paper towels and season with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and paprika.
  4. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  5. After 15 minutes, remove baking sheet from oven. Keep sweet potatoes on the sheet and push to one side. Add chicken breasts to the cleared side. Brush half of the maple Dijon glaze evenly over all chicken breasts.
  6. Return to oven and roast for 18-20 minutes, until chicken reaches internal temperature of 165°F (74°C) in the thickest part and sweet potatoes are fork-tender with crispy edges.
  7. Remove from oven and brush remaining glaze over chicken. Let chicken rest for 5 minutes to retain juices, then slice.
  8. Divide fresh spinach among 4 bowls. Top with roasted sweet potatoes and sliced chicken while still warm. Add avocado slices, dried cranberries, and toasted pecans.

Notes

  • Chicken should reach internal temperature of 165°F (74°C) in the thickest part for safe consumption.
  • Cut sweet potatoes into uniform 1-inch cubes for even roasting.
  • Use a baking sheet at least 13×18 inches to avoid overcrowding.
  • For extra flavor, marinate chicken in half of the glaze for 30 minutes before cooking.
  • Store components separately in airtight containers for up to 4 days for meal prep.

Nutrition

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