Maple Dijon Chicken Sweet Potato Bowls (Printable)
Glazed chicken with roasted sweet potatoes and fresh vegetables in a balanced bowl.
# What You'll Need:
→ Chicken & Marinade
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→ Vegetables
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→ Dressing
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→ Optional Toppings
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# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
03 - On the prepared sheet, toss sweet potato cubes with olive oil, paprika, and salt. Spread in an even layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
04 - Meanwhile, heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6–7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - In a small bowl, whisk together dressing ingredients.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken.
07 - Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.
# Expert Tips:
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- The marinade does double duty as a flavor booster, making everything taste like it came from a fancy restaurant
- You can prep most components ahead, making weeknight dinners feel effortless and special
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- I once forgot to let the chicken rest before slicing and all those juices ran out onto the cutting board—now I always wait those 5 minutes
- Sweet potato size matters—if they're not uniform, some will be raw while others are burnt, so take the time to cut evenly
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- If your chicken breasts are thick, slice them horizontally before marinating for faster, more even cooking
- Line your baking sheet with parchment—those roasted sweet potatoes leave stubborn caramelized spots otherwise