Maple Dijon Chicken & Roasted Sweet Potato Bowl

Okay, quick promise: dinner that hits warm, sweet, a little tangy, and gets on the table fast. This Maple Dijon Chicken & Roasted Sweet Potato Bowl does exactly that. It’s honest, bright, and forgiving.

I like bowls like this because everything plays well together. The sweet potatoes get caramel bits. The chicken gets sticky-sweet from a simple maple-Dijon glaze. Toss some kale in there and you’ve got texture, color, and a meal that feels like you tried, but didn’t spend forever.

If you want something close but with rice, there’s a nice take on a chicken and sweet potato rice bowl I check when I want a grain swap. Mostly though, this one is about speed and flavor. Trust me.

Why This Recipe Is a Win

Weeknight energy. That’s really the point.

It roasts while you do other things. It needs one bowl for the glaze and one pan for the oven. No fussy steps. You get color, contrast, and enough leftovers for tomorrow’s lunch.

Most days I want something that feels a little special but won’t require a nap before dinner. This hits that sweet spot. Also, those roasted bits on the sweet potato? Game changer. (Yes, it matters.)

One more thing: if you ever want a crunchier sweet potato side, try pairing with some walnut-maple roasted sweet potatoes on a different night similar vibes, different crunch.

How This Recipe Comes Together

Here’s the deal. You roast the sweet potatoes and Brussels sprouts until they get soft and a little charred. While those are in the oven, you season and grill chicken, basting it with a tiny maple-and-Dijon mixture so it glazes up.

The kale is raw, tossed straight into the bowl under the hot veggies and chicken so it softens just a touch. It keeps everything fresh.

No special tricks. No long marinating. Just timing. Roast first, grill second, rest the chicken, then slice. Layer and eat.

Tools You’ll Want Nearby

Keep it boring. That’s the point.

• A rimmed baking sheet for the veggies.
• A sharp knife for the sweet potatoes and chicken.
• A grill pan or outdoor grill, anything hot and flat will do.
• One mixing bowl for the glaze.
• Tongs and a cutting board.

If you don’t own a grill pan, a heavy skillet works fine. In a rush, the oven broiler will do the glazing step keep an eye on it. Also, if you like to batch-cook, this pans nicely into meal prep containers.

Oh, speaking of variations, there’s a fun burger bowl with sweet potato I sometimes riff off when I want something more playful. Not same, but same vibe.

What You’ll Need To Make This Bowl

You’ll need: 2 chicken breasts, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 sweet potatoes, 1 cup Brussels sprouts, 2 cups kale, 2 tablespoons olive oil, Salt and pepper to taste

Simple. That is it. No extra pantry drama.

If your sweet potatoes are huge, use one and a half. If your chicken breasts are very thick, slice them horizontally or pound them a little so they cook through evenly. Small moves like that save time and keep leftovers good.

Making It Happen: Clear, Efficient Cooking Steps

1. Preheat the oven to 425°F (220°C).
2. Peel and cube the sweet potatoes, then chop the Brussels sprouts in half.
3. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
4. Roast in the oven for about 25-30 minutes, or until tender.
5. While the veggies are roasting, season the chicken breasts with salt and pepper.
6. In a bowl, mix the maple syrup and Dijon mustard.
7. Grill the chicken on medium-high heat for about 6-7 minutes per side, basting with the maple-Dijon sauce until fully cooked.
8. Once the chicken is done, let it rest for a few minutes before slicing.
9. In a bowl, layer the roasted sweet potatoes, Brussels sprouts, and kale, and top with sliced chicken and additional sauce if desired.

Follow that order and you’ll have everything ready at the same time. Timing is forgiving if the veggies need a few extra minutes, let the chicken rest a bit longer. Resting helps the juices settle. It makes the chicken feel juicier. Always worth it.

Serving Ideas That Feel Natural and Flexible

Serve in a big bowl. No overthinking.

• Add a spoonful of Greek yogurt or a drizzle of olive oil if you want creaminess.
• Sprinkle toasted nuts (almonds or walnuts) for crunch.
• Toss in half an avocado for richness.
• If you like spicy, a dash of hot sauce or a pinch of red pepper flakes brightens things up.

Leftovers become lunch bowls or chopped salads. Or lay the sliced chicken and veggies over warmed pita. For a different night, I’ll toss the whole thing with a little grain and call it a winner, similar to that chicken sweet potato bowl I keep bookmarked.

Saving Any Leftovers

Cool completely before sealing. Put them in an airtight container and refrigerate up to 3–4 days. Keep the sauce and wet toppings separate if you plan to reheat kale can get soggy.

To reheat: microwave gently in 30-second bursts, or warm in a skillet with a splash of oil. If you want crisp edges again, pop the sweet potatoes under a hot broiler for a minute or two. Watch it, they turn quickly.

Smart Tips That Save Time

• Cube sweet potatoes the same size so they cook evenly.
• If your oven is busy, roast the veggies on the top rack and slide the chicken under the broiler for glazing for the last minute (watch closely).
• Make extra maple-Dijon sauce and save half for lunches.
• Bake a bigger tray of sweet potatoes on the weekend and use them through the week.

A note: if the maple syrup runs low, a little brown sugar plus water will fake it fine. (I learned that on a night I forgot to shop.)

Easy Swaps and Extras

Keep it relaxed. Swap what you like.

• Swap kale for spinach or arugula.
• Use boneless thighs instead of breasts if you like more fat and flavor.
• Swap Brussels sprouts for broccoli florets.
• Add crumbled feta or goat cheese for tang.

Each swap changes the mood a little. No rules.

What to Do If Something Goes Sideways

Burned edges on veggies? Trim them off. Toss the rest with fresh olive oil and a pinch more salt.

Chicken undercooked? Slice it thin and finish in a hot skillet with the glaze. It will cook through and pick up flavor.

Sauce too sweet? Add a squeeze of lemon or a splash of vinegar to balance it. Too thin? Simmer it for a minute to thicken.

Small fixes work. Don’t toss dinner.

Questions You Might Have

Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for about 20–25 minutes, basting once with the glaze. Check for doneness.

Q: Can I use frozen Brussels sprouts?
A: You can, but they’ll steam rather than roast. Toss in a bit more oil and give them extra time to get color.

Q: Is this okay for meal prep?
A: Totally. Store components separately if possible. Keeps better that way.

Q: Can I make the sauce ahead?
A: Sure. Store in the fridge up to a week. Warm it gently before using.

Q: How do I know the chicken is done?
A: Cook until the internal temp reads 165°F (74°C) or until juices run clear. Slice into the thickest part to check if you don’t use a thermometer.

One Last Thought

This dish is a weekday superstar. It’s fast, forgiving, and a little bit fancy without the fuss. Make a double batch of veggies if you like lunches that feel like a treat. Or keep it simple and enjoy, dinner should reward you.

If you want a slightly different take or a sheet-pan version to compare, check out this Maple Dijon Chicken Sheet Pan Meal for extra ideas and shortcuts.

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