An elegant bowl that balances honeyed sweetness, bright mustard tang, and oven-roasted comfort: Maple Dijon Chicken & Roasted Sweet Potato Bowl arrives dressed for company. The maple-Dijon glaze gives the chicken a glossy, savory-sweet finish, while caramelized sweet potato wedges add plush texture and amber color. For a complementary idea with different spices and creaminess, see our chicken-sweet-potato curry for another composed-weeknight option.
Why Make This Recipe
- Effortless Yet Elegant — One-pan roasting and a quick pan sauce deliver restaurant-worthy results with straightforward technique.
- Minimal Ingredients — Pantry-friendly staples (maple, Dijon, sweet potato) come together into a refined flavor profile.
- Impressive Flavor — The glaze caramelizes on the chicken while the sweet potatoes roast to tender, slightly crisped edges.
What elevates this above ordinary bowls is the contrast of textures and a restrained glaze that browns without becoming cloying. A hint of acidity in the sauce brightens the plate and keeps the finish clean.
Ingredients
Base
- 4 boneless, skinless chicken breasts (about 1.25–1.5 lb), patted dry and brought to room temperature for 15–20 minutes.
- 2 medium sweet potatoes, peeled and cut into 1-inch wedges.
- 4 cups baby arugula or mixed greens, washed and spun dry.
Sauce & Seasoning
- 3 tbsp pure maple syrup (preferably grade A).
- 2 tbsp Dijon mustard (smooth).
- 1 tbsp apple cider vinegar.
- 1 garlic clove, minced.
- 2 tbsp unsalted butter, room temperature.
- 1 tbsp olive oil, plus more for tossing potatoes.
- 1 tsp smoked paprika.
- Kosher salt and freshly ground black pepper.
Topping & Garnish
- 2 tbsp chopped fresh parsley, finely chopped.
- 2 tbsp toasted pecans or pumpkin seeds.
- Lemon wedges, for finishing.
Precision notes: use room temperature butter for a glossy sauce, and finely chop herbs for even distribution.
How to Make Maple Dijon Chicken & Roasted Sweet Potato Bowl
- Preheat your oven to 425°F (220°C). Toss sweet potato wedges with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1 tsp salt and a few grinds of pepper. Spread on a rimmed baking sheet in a single layer. Roast until edges caramelize and centers are tender, about 25–30 minutes, turning once for even color. Mini-tip: give space between wedges so they brown rather than steam.
- While potatoes roast, season the chicken with salt, pepper and a light dusting of smoked paprika. Heat a large skillet over medium-high heat with 1 tbsp olive oil. Sear chicken 2–3 minutes per side until golden — you want a deep, glossy crust but not full doneness. Sensory cue: the pan should sing and the chicken should release easily when properly seared.
- Transfer seared chicken to the baking sheet with the sweet potatoes for the final 8–10 minutes of roasting, or until internal temperature reaches 160–165°F (71–74°C). Mini-tip: finishing in the oven ensures even cooking and keeps the glaze from burning.
- Meanwhile, make the glaze: reduce heat to medium, return the skillet to the stove and add minced garlic for 30 seconds until fragrant. Stir in maple syrup, Dijon, apple cider vinegar and the room-temperature butter. Whisk until the butter melts and the sauce becomes glossy and slightly thickened — it should coat the back of a spoon. Deglaze the pan with a splash of water or stock to capture any browned bits. Sensory cue: the glaze will smell bright, tangy and warm with maple sweetness.
- Remove chicken from the oven and brush generously with the maple-Dijon glaze. Let rest 5 minutes so juices redistribute and the glaze sets to a satin finish. Slice the chicken against the grain into medallions.
- Assemble the bowls: bed each bowl with a handful of arugula or mixed greens, arrange sweet potato wedges alongside sliced chicken, and drizzle any remaining warm glaze over the top. Scatter toasted pecans and chopped parsley. Finish with a squeeze of lemon to lift the flavors. Mini-tip: warm the bowls briefly to prevent the greens from wilting too quickly when serving hot components.
How to Serve Maple Dijon Chicken & Roasted Sweet Potato Bowl
Plate with intention: place a small nest of greens slightly off-center, fan the sliced chicken over the leaves, and lean sweet potato wedges alongside for vertical contrast. Spoon a little extra glaze in a thin ribbon across the chicken for shine. Garnish with scattered toasted seeds and a lemon wedge on the rim for diners to finish to taste.
How to Store Maple Dijon Chicken & Roasted Sweet Potato Bowl
Cool components completely before storing. Keep chicken and sweet potatoes in separate airtight containers in the refrigerator for up to 3 days to maintain texture. Store greens separately and dress just before serving. To reheat, gently warm chicken and potatoes in a 300°F oven for 8–10 minutes to revive the roast’s crisp edges without drying; refresh the glaze in a small saucepan if needed.
Tips to Make Maple Dijon Chicken & Roasted Sweet Potato Bowl
- Pat chicken dry before searing to ensure a deep golden crust.
- Use a thermometer for precise doneness (160–165°F target); carryover will finish the cook.
- Toast nuts or seeds briefly in a dry pan to amplify their aroma.
- If glaze thickens too quickly, whisk in a tablespoon of warm water to loosen for glazing.
Variation
- Upgrade to bone-in chicken thighs for more succulence and deeper roast flavor; extend oven time until done.
- Swap sweet potatoes for roasted golden beets or heirloom carrots for an elegant color shift.
- Add a creamy element: dollop whipped ricotta or soft goat cheese over the greens to introduce a tangy counterpoint. For a Mediterranean twist and plating ideas, see our Mediterranean roasted potato & tzatziki bowl.
FAQs
Can I use skin-on chicken?
Yes. If using skin-on pieces, sear skin-side down first to render fat and achieve crispness, then roast until internal temperature reaches 165°F. Adjust roasting time for thickness.
Is there a substitute for maple syrup?
Use honey or a light brown sugar reduction in a pinch; honey will give a slightly different floral note while brown sugar adds molasses depth.
Can this be made gluten-free?
Yes — all ingredients here are naturally gluten-free. If using store-bought Dijon, check the label for any additives. Serve with gluten-free grains if you prefer a grain base.
How do I keep the sweet potatoes from becoming mushy?
Cut even pieces and roast at a high temperature with enough space between them. Turning them once ensures even browning without a steamed interior.
Conclusion
This Maple Dijon Chicken & Roasted Sweet Potato Bowl balances comfort with refinement: a satin maple-Dijon glaze, caramelized sweet potato wedges, and crisp greens create layers of texture and brightness that read as both familiar and elevated. The technique—searing, roasting, and finishing with a glossy pan sauce—keeps the approach economical yet polished. For an alternative sheet-pan method and more ideas to streamline the process, explore the Maple Dijon Chicken Sheet Pan Meal – Easy Chicken Recipes. Share your notes and photos in the comments, and consider how you might shift the accents — How would you make this dish your own?
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Maple Dijon Chicken & Roasted Sweet Potato Bowl
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
An elegant bowl that balances honeyed sweetness, bright mustard tang, and oven-roasted comfort.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.25–1.5 lb)
- 2 medium sweet potatoes, peeled and cut into 1-inch wedges
- 4 cups baby arugula or mixed greens, washed and spun dry
- 3 tbsp pure maple syrup (preferably grade A)
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 garlic clove, minced
- 2 tbsp unsalted butter, room temperature
- 1 tbsp olive oil, plus more for tossing potatoes
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley, finely chopped
- 2 tbsp toasted pecans or pumpkin seeds
- Lemon wedges, for finishing
Instructions
- Preheat your oven to 425°F (220°C).
- Toss sweet potato wedges with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1 tsp salt and a few grinds of pepper. Spread on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, turning once.
- Season the chicken with salt, pepper and a light dusting of smoked paprika. Sear chicken in a large skillet over medium-high heat with 1 tbsp olive oil for 2-3 minutes per side.
- Transfer seared chicken to the baking sheet with the sweet potatoes and roast for an additional 8-10 minutes, until internal temperature reaches 160-165°F (71-74°C).
- In the skillet, add minced garlic and cook for 30 seconds. Stir in maple syrup, Dijon, apple cider vinegar and butter. Whisk until the sauce is glossy and slightly thickened.
- Remove chicken from the oven, brush with the glaze, and let it rest for 5 minutes.
- Slice the chicken against the grain into medallions and assemble the bowls with arugula, sweet potato wedges, and chicken. Drizzle with any remaining glaze and garnish with nuts and parsley.
- Finish with a squeeze of lemon before serving.
Notes
To keep textures intact, store chicken and sweet potatoes separately. Use room temperature butter for a glossy sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg