Maple Dijon Chicken Sweet Potato Bowls

The smell of maple and mustard hitting a hot skillet still takes me back to my first apartment kitchen, where I discovered that seemingly fancy flavors could come together in under an hour on a Tuesday night. I was experimenting with what I had in the pantry, and the combination of sweet maple syrup against sharp Dijon mustard felt like finding a secret cheat code for weeknight dinners. Now this bowl has become my go-to when I need something that feels special but does not demand hours of standing at the stove.

I started making these bowls regularly when my roommate complained about having the same boring lunches every day. After one taste of the glazed chicken alongside those roasted sweet potatoes, she started requesting them by name and even helped me perfect the vegetable roasting timing. There is something deeply satisfying about sitting down to a bowl that looks like it came from a restaurant but was assembled in your own kitchen.

Ingredients

• Chicken breasts: Pounding them to even thickness ensures they cook at the same rate so no dry edges
• Pure maple syrup: Real maple syrup makes a difference here, the artificial stuff just does not caramelize the same way
• Dijon mustard: This provides the sharp tang that cuts through the sweetness of the maple
• Sweet potatoes: Cubed small they roast up sweet and tender while developing crispy edges
• Brussels sprouts: When roasted at high heat they get nutty and slightly sweet, not bitter at all
• Brown or wild rice: A hearty base that stands up to the bold flavors and holds up for leftovers
• Cinnamon: Just a pinch on the vegetables enhances their natural sweetness in the best way
• Fresh rosemary: Woody herbs pair beautifully with maple and sweet potatoes

Instructions

Get your base going:

Start the rice first according to package directions since it takes the longest and can hold its heat while everything else finishes up.

Preheat and prep:

Set your oven to 400°F and toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, cinnamon, and rosemary until evenly coated.

Roast the vegetables:

Spread them in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are golden and tender.

Make the glaze:

Whisk together the maple syrup and Dijon mustard in a small bowl until completely smooth and set it beside your stove.

Prep the chicken:

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Sear and glaze:

Heat olive oil in a skillet over medium high heat, add chicken and sear for 5 to 6 minutes per side, brushing with the maple Dijon mixture during the last 2 minutes until cooked through.

Rest before slicing:

Let the chicken rest for 5 minutes so the juices redistribute, then slice into strips against the grain.

Build your bowls:

Divide rice among four bowls and arrange roasted vegetables and sliced chicken on top, drizzling with any remaining glaze.

Add the finishing touches:

Sprinkle with chopped pecans, dried cranberries, and fresh parsley if using them for that perfect crunch and color contrast.

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These bowls became a regular fixture at my dinner table after I served them to my parents on a chilly Sunday evening. My dad, who claims to not like Brussels sprouts, went back for seconds and even asked if I could teach him how to make the glaze. There is something about that combination of sweet, tangy, and savory that turns a simple dinner into something people remember.

Making It Your Own

Once you have the basic technique down, this bowl format welcomes all kinds of variations based on what you have in your kitchen or what sounds good that day. The maple Dijon combination works just as beautifully on pork chops or even roasted cauliflower if you want a vegetarian version.

Meal Prep Magic

I have learned through many weeks of lunch prep that keeping the components separate until ready to eat makes all the difference in texture and flavor. Store the rice, vegetables, chicken, and glaze in separate containers and you will thank yourself on Wednesday when everything still tastes fresh.

Perfect Pairings

A crisp green salad with apple cider vinaigrette cuts through the richness of the glazed chicken beautifully. If you are serving this for dinner, a glass of dry riesling or an oaked chardonnay complements the maple notes without competing with them.

• Try adding a dollop of Greek yogurt on top for extra protein
• A squeeze of fresh lemon right before eating brightens everything
• Extra chopped nuts add satisfying crunch to every bite

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Hope these bowls bring as much cozy comfort to your table as they have to mine over the years.

Recipe FAQs

→ Can I make these bowls ahead for meal prep?

Absolutely. Store the rice, roasted vegetables, sliced chicken, and glaze in separate airtight containers in the refrigerator for up to 4 days. Reheat components individually and assemble when ready to eat for best texture and freshness.

→ What can I substitute for the maple syrup?

Honey works beautifully as a 1:1 substitute for maple syrup, though it will have a slightly different flavor profile. Agave nectar is another option if you prefer a more neutral sweetness. Avoid artificial pancake syrups as they lack the depth needed for proper glazing.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part of the breast. The juices should run clear when pierced, and the meat should feel firm but springy to the touch. Letting the chicken rest for 5 minutes after cooking ensures juices redistribute throughout the meat.

→ Can I use other vegetables instead of Brussels sprouts?

Yes, roasted butternut squash, carrots, parsnips, or green beans would all work wonderfully. Just keep the total vegetable quantity roughly the same and adjust roasting time as needed—harder vegetables like squash may need a few extra minutes while green beans will cook faster.

→ Is this gluten-free?

The dish is naturally gluten-free provided you use gluten-free Dijon mustard. Many Dijon mustards contain wine vinegar that may have trace gluten, so look for certified gluten-free varieties if needed. Brown rice and wild rice are both naturally gluten-free grains.

→ Can I grill the chicken instead of pan-searing?

Grilling works beautifully and adds delicious smoky char. Preheat your grill to medium-high and grill chicken for 6-7 minutes per side, brushing with the maple Dijon glaze during the last 2 minutes. The glaze may caramelize more quickly on the grill, so watch closely to prevent burning.