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Sliced maple mustard chicken with roasted sweet potatoes and gravy served in a rustic baking dish with a fork.

Tasty Maple Dijon Chicken & Sweet Potato Bowls

This vibrant bowl features tender chicken breast coated in a sweet and tangy maple Dijon sauce, roasted alongside caramelized sweet potatoes and crisp broccoli, creating a satisfying and wholesome meal perfect for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Dijon Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Roasted Sweet Potatoes & Broccoli
  • 2 medium sweet potatoes peeled and diced into 3/4-inch cubes
  • 1 large head broccoli cut into bite-sized florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Assembly (Optional)
  • 4 cups cooked quinoa or brown rice
  • 2 tbsp fresh parsley chopped, for garnish
  • 1/4 cup toasted pecans chopped, for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Prepare the Maple Dijon Chicken
  1. In a large bowl, whisk together the maple syrup, Dijon mustard, 1 tbsp olive oil, apple cider vinegar, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
  2. Add the cubed chicken breast to the marinade, tossing to ensure all pieces are evenly coated. Let it marinate for at least 10-15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Roast Sweet Potatoes & Broccoli
  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup.
  2. In a separate large bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the vegetables are evenly coated.
  3. Spread the seasoned sweet potatoes and broccoli in a single layer on one of the prepared baking sheets. Roast for 15 minutes.
Cook Chicken & Finish Roasting
  1. While the vegetables are roasting, spread the marinated chicken in a single layer on the second prepared baking sheet, ensuring not to overcrowd the pan.
  2. After the vegetables have roasted for 15 minutes, remove them from the oven. Add the chicken baking sheet to the oven. Return the vegetable baking sheet to the oven, stirring the vegetables gently.
  3. Continue to roast both the chicken and vegetables for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and lightly caramelized. For extra caramelization, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Assemble the Bowls
  1. Divide the cooked quinoa or brown rice (if using) among four serving bowls. Top each with equal portions of the maple Dijon chicken, roasted sweet potatoes, and broccoli.
  2. Garnish with fresh chopped parsley and toasted pecans, if desired. Serve warm.

Notes

For meal prep, cook and store components separately. Reheat gently in the microwave or a skillet. Feel free to add other vegetables like bell peppers or red onion to roast alongside the sweet potatoes and broccoli. If you don't have apple cider vinegar, a squeeze of fresh lemon juice can be used as a substitute for a bright tang.