Savory Maple Dijon Chicken Sweet Potato
This wholesome, flavorful meal combines juicy maple-Dijon glazed chicken with roasted sweet potatoes and Brussels sprouts. A perfect blend of sweet and savory, ideal for cozy weeknights or meal prep.
Equipment
- Mixing Bowl
- Oven
- Baking sheet
- Grill or Pan
- Small Whisk
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Vegetables
- 2 medium sweet potatoes peeled and diced
- 300 g Brussels sprouts halved
- 2 tbsp olive oil
- ½ tsp ground cinnamon optional
- 1 tsp dried rosemary optional
Grains
- 200 g brown or wild rice
- water as needed for cooking rice
Drizzle and Garnish
- 1 tbsp pure maple syrup for drizzle
- 1 tsp Dijon mustard for drizzle
- chopped pecans optional garnish
- dried cranberries optional garnish
Instructions
- Peel and dice the sweet potatoes, halve Brussels sprouts, and pat chicken breasts dry.
- Whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to create a marinade.
- Coat chicken breasts thoroughly with the marinade.
- Grill or pan-sear chicken over medium heat for 6–8 minutes per side, until golden and cooked through.
- Preheat oven to 200°C (400°F).
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, cinnamon, and rosemary.
- Roast vegetables for 25–30 minutes, flipping halfway through, until caramelized and tender.
- Cook brown or wild rice according to package instructions.
- Assemble bowls with rice, sliced chicken, and roasted vegetables.
- Mix maple syrup and Dijon for the drizzle, pour over, and top with pecans or cranberries.
Notes
For extra flavor, marinate chicken overnight. To make vegan, replace chicken with tofu or chickpeas and use gluten-free grains.