This Maple Dijon Chicken & Sweet Potato Bowl is the kind of meal that feels like a big, cozy hug after a long day. With tender chicken glazed in a sweet and tangy maple Dijon sauce, paired with soft roasted sweet potatoes and vibrant wilted spinach, it’s both nourishing and satisfying.

I remember the first time I made this bowl; the aroma of maple and mustard mingling in the kitchen instantly lifted my spirits. The warm colors filling the bowl made it feel like a celebration of simple, wholesome ingredients.

Why You’ll Love It:
– Tender chicken breast with a glossy maple Dijon glaze that’s both sweet and tangy
– Soft, caramelized sweet potatoes roasted to perfection
– Fresh baby spinach gently wilted for a vibrant, healthy touch
– A beautiful, rustic bowl presentation that’s as inviting as it is delicious

Ready in under an hour with simple ingredients you likely have on hand, this dish is a perfect weeknight solution when you want something comforting but wholesome.

Maple Dijon Chicken & Sweet Potato Bowl

close-up of sliced pan-seared chicken breast with glossy maple Dijon glaze served over roasted sweet potato cubes and wilted baby spinach in a rustic bowl on a wooden surface

Print Recipe

A rustic bowl featuring pan-seared and oven-roasted chicken breast glazed with maple Dijon, served over roasted sweet potatoes and fresh wilted spinach.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2

Ingredients

Scale

2 chicken breasts
2 medium sweet potatoes, cubed
2 tablespoons maple syrup
2 tablespoons 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

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Instructions

Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and half the fresh thyme. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper to create the maple Dijon glaze.
Heat remaining olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and remaining thyme.
Pan-sear chicken breasts for 3-4 minutes on each side until golden brown.
Brush chicken generously with the maple Dijon glaze, then transfer skillet to the oven and roast for 10-12 minutes until cooked through and glaze is caramelized.
In the last 2 minutes of roasting, add baby spinach to the skillet to wilt gently with the chicken.
Remove chicken and spinach from oven. Slice chicken breasts.
Assemble bowls by layering roasted sweet potatoes and wilted spinach as a base. Arrange sliced chicken on top and drizzle with any remaining glaze from the skillet.

FAQ
Q: Can I prepare this bowl ahead of time?
A: Yes, you can roast the sweet potatoes and cook the chicken in advance. Store separately and reheat gently before serving to keep the textures fresh.

Q: How should leftovers be stored?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain the chicken’s glaze and sweet potatoes’ softness.

Save this recipe, print it out, or dive right in and cook your way to a comforting, wholesome meal tonight.