Description
January is the month of fresh starts and renewed commitments to health, but that doesn’t mean your food should be boring. These maple Dijon chicken bowls with roasted sweet potatoes and veggies prove that healthy eating can be absolutely delicious.
The maple Dijon glaze is the secret weapon here. It creates a beautiful, glossy coating on the chicken that’s both sweet and savory with just a hint of tang. The chicken stays incredibly moist and flavorful, while the glaze caramelizes slightly in the oven, creating those gorgeous golden-brown streaks you’ll see when you slice into it.
Ingredients
Essential Ingredients for Maple Dijon Chicken Bowls
Creating the perfect maple Dijon chicken bowl with roasted sweet potatoes and veggies starts with quality ingredients. Here’s everything you’ll need to bring this nutritious bowl to life.
For the Maple Dijon Chicken:
- 4 boneless, skinless chicken breasts (about 6–7 oz each)
- ¼ cup pure maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Roasted Vegetables:
- 2 cups broccoli florets
- 2 cups cherry tomatoes, halved
- 8 oz mushrooms, sliced
- 1 red bell pepper, chopped (optional)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
Making these maple Dijon chicken bowls with roasted sweet potatoes and veggies is simpler than you might think. I’ll guide you through each component so everything comes together perfectly.
Start by making your maple Dijon marinade—this is where all the magic begins. In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika. The mixture should be smooth and well combined. Season with salt and pepper to taste.
The beauty of this marinade is its versatility. The maple syrup provides natural sweetness that caramelizes beautifully during cooking, while the Dijon mustard adds tang and helps create that gorgeous glaze. The apple cider vinegar brightens everything up, and the garlic and herbs add depth of flavor.
Reserve about ¼ cup of the marinade for basting later. Place your chicken breasts in a large resealable bag or shallow dish, and pour the remaining marinade over them. Make sure each piece is well coated. If you have time, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 8 hours. The longer it marinates, the more flavorful it becomes.
Here’s a technique that makes your chicken bowls look restaurant-worthy: score the chicken breasts. Using a sharp knife, make shallow diagonal cuts across the top of each breast, creating a crosshatch pattern. This isn’t just for looks—it helps the marinade penetrate deeper and allows the chicken to cook more evenly.
Preheat your oven to 425°F (220°C). You can also use a grill pan or outdoor grill if you prefer those beautiful char marks. Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
Brush the chicken with some of that reserved marinade, then transfer the entire skillet to the oven. Roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of your chicken breasts. Baste once more halfway through cooking for extra flavor and moisture.
When the chicken is done, let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. The finished chicken should have beautiful golden-brown caramelization with those distinctive crosshatch grill marks.
While your chicken is marinating, you can prep your sweet potatoes. Peel them and cut them into roughly 1-inch cubes. Try to keep the pieces uniform so they cook evenly. Place the cubes in a large bowl and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread the seasoned sweet potato cubes in a single layer on a large baking sheet lined with parchment paper. Make sure they’re not crowded—they need space to roast rather than steam. Roast in the preheated 425°F oven for 25-30 minutes, flipping once halfway through.
You’ll know they’re done when they’re tender inside and have crispy, caramelized edges. The edges should be slightly browned and crispy, while the interior remains soft and sweet. This contrast in texture is one of my favorite things about roasted sweet potatoes.
The vegetables can roast alongside your sweet potatoes, but I like to add them about 15 minutes into the sweet potato cooking time since they need less time in the oven. Toss your broccoli florets, halved cherry tomatoes, sliced mushrooms, and any other vegetables you’re using with olive oil, Italian seasoning, salt, and pepper.
Spread them on a separate baking sheet and roast for 15-20 minutes until the broccoli is tender with slightly charred edges, the tomatoes have burst and caramelized, and the mushrooms are golden brown. The vegetables should be tender but still have a slight bite—not mushy.
Now comes the fun part—assembling your beautiful maple Dijon chicken bowl with roasted sweet potatoes and veggies. Start with a base of the roasted sweet potatoes in a large bowl or plate. Arrange the roasted vegetables around them, creating sections of color and texture.
Slice your rested chicken breast on a diagonal into thick slices, fanning them out slightly. Place the sliced chicken prominently in the bowl, drizzling any remaining pan juices over the top. The chicken should display those gorgeous crosshatch grill marks and caramelized maple glaze.
Garnish with fresh chopped parsley and an extra drizzle of the maple Dijon sauce if you have any left. The final presentation should be a colorful array of golden chicken, orange sweet potatoes, vibrant green broccoli, red tomatoes, and earthy mushrooms—a true rainbow in a bowl.