Maple Dijon Chicken Sweet Potato Bowls

The first time I made these bowls, it was a Tuesday night when I needed something that felt like a hug but didn't require three hours of hovering over the stove. My husband took one bite and actually said, This tastes like fall and comfort got married, and I knew this recipe was staying in our regular rotation forever. The way the maple and Dijon create this sticky, caramelized coating on the chicken while the sweet potatoes get all golden and crispy is just absolute magic.

I started making these bowls regularly during a particularly chaotic fall when meal prep felt like my only survival strategy. My coworker asked what smelled so good when I reheated it in the office microwave, and suddenly half my team was requesting the recipe. Now whenever I make it, the house fills with this incredible maple roasted aroma that makes everyone wander into the kitchen, peeking hopefully at the oven.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
• 1/3 cup pure maple syrup: Real maple syrup makes all the difference here, artificial pancake syrup will not give you that rich depth
• 1/4 cup Dijon mustard: This cuts through the sweetness and adds that sharp tangy note that makes the glaze sing
• 2 medium sweet potatoes: Peel and cube them into bite sized pieces, roughly one inch cubes work beautifully
• 1 lb Brussels sprouts: Trim and halve them, they get all crispy and caramelized in the oven
• 1 cup brown or wild rice: Use whatever rice you have on hand, brown rice adds great texture and nutty flavor

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven and rice going:

Preheat that oven to 400°F and get your rice cooking according to the package directions, because having everything ready at once feels like a small victory

Prep your veggie army:

Toss those sweet potato cubes and halved Brussels sprouts with olive oil, salt, pepper, and if you are feeling fancy, a pinch of cinnamon and some fresh rosemary

Roast until golden:

Spread everything on a baking sheet and roast for 25 to 30 minutes, giving them a stir halfway through because nobody likes burnt bottoms

Whisk up the magic:

In a small bowl, combine that maple syrup and Dijon mustard until it is smooth and glorious

Season and sear the chicken:

Pat your chicken dry, season generously with salt and pepper, then sear in hot olive oil for 5 to 6 minutes per side

Glaze like you mean it:

During the last 2 minutes of cooking, brush that maple Dijon mixture all over the chicken until it is sticky and caramelized

Let it rest:

Remove the chicken and let it rest for 5 minutes, this is the secret to keeping it juicy

Build your bowls:

Divide the rice among four bowls, top with those roasted vegetables, slice the chicken, and drizzle any leftover glaze over everything

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These bowls became my go-to when my sister was recovering from surgery and I needed to drop off meals that would actually get eaten. She texted me two days later saying she had never looked forward to leftovers this much in her entire life, and that is when I knew this recipe was special enough to share with everyone I love.

Make It Your Own

Sometimes I swap in butternut squash for the sweet potatoes, especially in late winter when they are everywhere and practically begging to be roasted. The sweetness profile shifts slightly but it is just as comforting, and the color contrast with the bright green Brussels sprouts is honestly beautiful.

The Meal Prep Game

Store everything separately in glass containers and it will last you four days without that sad, soggy texture that makes meal prep feel like a punishment. I actually think the flavors meld together even better after a night in the fridge, and the glaze keeps the chicken from drying out upon reheating.

Serving Suggestions

Those optional toppings are not just optional garnishes, they are what takes this from great dinner to company worthy. The pecans add this incredible buttery crunch, the dried cranberries pop little bursts of tart sweetness, and fresh parsley makes everything look and taste fresh and bright.

• A drizzle of balsamic glaze over the whole bowl right before serving adds another layer of acidity
• Some crumbled goat cheese or feta turns this into a completely different but equally delicious meal
• If you want extra protein, a soft boiled egg on top is never a bad decision

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There is something about the combination of sweet, salty, and tangy all in one bowl that just works on every level. I hope these bowls bring as much comfort to your table as they have to mine.

Recipe FAQs

→ Can I make these bowls ahead for meal prep?

Absolutely. Store the chicken, vegetables, and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat individual components before assembling, or enjoy cold for a quick lunch.

→ What can I substitute for the maple syrup?

Honey works beautifully as a substitute, though it will yield a slightly different flavor profile. Agave nectar provides a neutral sweetness. For a sugar-free version, try a maple-flavored liquid sweetener.

→ Is this dish freezer-friendly?

Yes, though the texture is best when components are frozen separately. Freeze cooked chicken and vegetables in freezer-safe bags for up to 3 months. Prepare fresh rice when reheating for the best results.

→ Can I use chicken thighs instead of breasts?

Certainly. Boneless skinless chicken thighs work wonderfully and may even stay juicier. Adjust cooking time to 6-7 minutes per side, ensuring internal temperature reaches 165°F.

→ What vegetables work well in these bowls?

Butternut squash, parsnips, or carrots pair nicely with the maple glaze. For greens, try roasted broccoli or cauliflower. The key is choosing vegetables that roast well at 400°F alongside sweet potatoes.

→ How can I make this vegetarian?

Substitute extra-firm tofu or tempeh for the chicken. Press the tofu to remove excess moisture, then use the same maple Dijon glaze and searing technique. Cooking time remains similar.