Maple Dijon Chicken Bowls (Print-Friendly Version)
Tender chicken glazed in maple Dijon sauce served with roasted sweet potatoes and fresh spinach.
# Ingredients Required:
→ Protein
01 -
900 g boneless, skinless chicken breasts, diced
→ Vegetables
02 -
3 large sweet potatoes, peeled and cubed
03 -
60 g fresh spinach leaves
→ Seasonings and Spices
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon smoked paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Oils
09 -
30 ml olive oil
10 -
15 ml olive oil
→ Sauce
11 -
60 ml Dijon mustard
12 -
60 ml pure maple syrup
13 -
15 ml apple cider vinegar
→ Garnish
14 -
15 g chopped fresh parsley (optional)
# Detailed Directions:
01 -
Set the oven to 200°C (400°F) to prepare for roasting the sweet potatoes.
02 -
In a large bowl, toss the cubed sweet potatoes with 30 ml olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
03 -
Arrange the sweet potatoes in a single layer on a lined baking sheet and roast for 25-30 minutes, turning once halfway through, until tender and golden.
04 -
Heat a large non-stick skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. Remove from heat and set aside.
05 -
In a small bowl, whisk together Dijon mustard, pure maple syrup, apple cider vinegar, 15 ml olive oil, salt, and black pepper until smooth.
06 -
Return the cooked chicken to the skillet, pour the maple Dijon sauce over it, and stir to coat evenly. Cook for 2-3 minutes until the sauce slightly thickens.
07 -
Distribute roasted sweet potatoes and maple Dijon glazed chicken evenly among four serving bowls. Top each with fresh spinach leaves.
08 -
If desired, drizzle remaining maple Dijon sauce over the bowls and sprinkle chopped fresh parsley for added flavor and presentation.
# Helpful Advice:
01 -
Adjust maple syrup quantity to control sweetness. For a spicier touch, add red pepper flakes to the sauce. This dish can be stored refrigerated for up to 3 days.