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Maple Dijon Chicken Bowl

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A hearty and comforting fall recipe featuring juicy chicken, roasted vegetables, and a tangy-sweet maple Dijon sauce. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
  • 1/4 cup maple syrup
  • 2 tbsp Dijon mustard
  • 3 tbsp olive oil, divided
  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 lb Brussels sprouts, halved
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 cups cooked quinoa
  • Fresh parsley, optional for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the diced sweet potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes per side until golden brown and cooked through.
  4. In a small bowl, whisk together the maple syrup and Dijon mustard. Pour the sauce into the skillet with the cooked chicken and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
  5. Divide cooked quinoa into serving bowls. Top with roasted vegetables and glazed chicken. Drizzle any extra sauce from the skillet over the bowls.
  6. Sprinkle fresh parsley on top for a burst of color and flavor. Serve warm and enjoy!

Notes

Make extra sauce for drizzling over other dishes. Cut vegetables evenly for consistent roasting. Use real maple syrup for the best flavor.

Nutrition

Keywords: Maple Dijon Chicken Bowl, Fall Recipe, Healthy Dinner, Meal Prep, Gluten-Free

Find it online: https://hungermind.com/maple-dijon-chicken-bowl-recipe-perfect-for-fall-meals/