Maple 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.