When I first tried this Maple Dijon Chicken & Sweet Potato Bowl, I was amazed at how simple ingredients transformed into a cozy, flavorful meal. The tender chicken glazed with maple and Dijon mustard paired perfectly with soft roasted sweet potatoes and fresh spinach. It felt like a hug on a plate.
This bowl is my go-to when I want something hearty but not heavy. The caramelized shine on the chicken and vibrant colors make it as delightful to look at as it is to eat.
Why You’ll Love It:
– Tender chicken breast pan-seared and oven-roasted for perfect texture
– Sweet potatoes roasted until soft with a natural orange glow
– Maple Dijon glaze that’s sweet, tangy, and irresistible
– Fresh baby spinach adds a pop of green and freshness
– Rustic, wholesome presentation that’s inviting and satisfying
Quick and comforting, this dish comes together smoothly and fills your kitchen with inviting aromas.
PrintMaple Dijon Chicken & Sweet Potato Bowl
Pan-seared and oven-roasted chicken breast glazed with a sweet and tangy maple Dijon sauce, served with soft roasted sweet potatoes and fresh wilted baby spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2
Ingredients
2 chicken breasts
2 medium sweet potatoes, peeled and cubed
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
Salt to taste
Black pepper to taste
1 teaspoon fresh thyme leaves
2 cups baby spinach
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and half the thyme. Spread on a baking sheet and roast for 20-25 minutes until tender.
In a small bowl, mix maple syrup, Dijon mustard, minced garlic, and remaining thyme to make the glaze.
Heat remaining olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Pan-sear chicken for 3-4 minutes per side until golden brown.
Brush chicken with maple Dijon glaze and transfer skillet to the oven. Roast for 8-10 minutes until chicken is cooked through and glaze is caramelized.
In the last 2 minutes of cooking, add baby spinach to the skillet or a separate pan and wilt slightly.
Slice chicken breasts and arrange in a bowl with roasted sweet potatoes and wilted spinach. Drizzle any extra glaze over the top.
FAQ
Q: How long can I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken tender.
Q: Can I prepare this meal quickly on a weeknight?
A: Absolutely! With pan-searing and oven roasting happening simultaneously, it comes together in about 40 minutes.
Ready to enjoy a warm, flavorful bowl that feels like home? Save this recipe, print it out, and get cooking!