Description
A quick and delicious bowl featuring roasted sweet potatoes and chicken glazed with a tasty maple-Dijon sauce, topped with fresh kale.
Ingredients
For the Chicken and Vegetables
- 2 pieces chicken breasts (Thick breasts can be sliced horizontally or pounded for even cooking.)
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 pieces sweet potatoes (Use one and a half if large.)
- 1 cup Brussels sprouts (Cut in half.)
- 2 cups kale (Used raw for a fresh element.)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes, then chop the Brussels sprouts in half.
- Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
Roasting
- Roast in the oven for about 25-30 minutes, or until tender.
Grilling the Chicken
- While the veggies are roasting, season the chicken breasts with salt and pepper.
- In a bowl, mix the maple syrup and Dijon mustard.
- Grill the chicken on medium-high heat for about 6-7 minutes per side, basting with the maple-Dijon sauce until fully cooked.
- Once the chicken is done, let it rest for a few minutes before slicing.
Assembling the Bowl
- In a bowl, layer the roasted sweet potatoes, Brussels sprouts, and kale, and top with sliced chicken and additional sauce if desired.
Notes
For leftovers, cool completely and store in an airtight container in the refrigerator for up to 3-4 days. Keep the sauce and wet toppings separate if reheating, and microwave gently or warm in a skillet with a splash of oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American