Maple Dijon Chicken & Sweet Potato Bowls
A comforting bowl filled with juicy chicken coated in maple Dijon sauce alongside caramelized sweet potatoes and fresh spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stir-Frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, diced
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (for sauce)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the cubed sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a mixing bowl.
- Spread the sweet potatoes on a lined baking sheet in a single layer and roast for 25-30 minutes.
- Heat a large skillet over medium-high heat, add chicken, season with salt and pepper, and cook for 6-8 minutes.
- Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until combined.
- Add the cooked chicken back to the skillet, pour the sauce over it, and cook for an additional 2-3 minutes.
- Divide the roasted sweet potatoes and chicken among serving bowls and top with fresh spinach leaves.
- Drizzle with remaining sauce and garnish with parsley, if desired.
Notes
Ensure sweet potatoes are cut into uniform cubes for even cooking. For a vegetarian option, swap chicken for tofu or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 70mg
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