Name: Maple Dijon Chicken & Roasted Sweet Potato Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

Description

An elegant bowl that balances honeyed sweetness, bright mustard tang, and oven-roasted comfort.

Ingredients

Scale

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

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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