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Maple Dijon Chicken Bowls

A balanced, healthy meal prep bowl featuring juicy pan-seared chicken, roasted sweet potatoes, and fluffy quinoa, all drizzled with a sweet and tangy maple dijon glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 2 large chicken breasts boneless, skinless
  • 2 medium sweet potatoes peeled and cubed
  • 1 cup quinoa uncooked, rinsed
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 pinch salt and pepper to taste
Maple Dijon Sauce
  • 0.33 cup Dijon mustard
  • 0.25 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce or tamari
  • 1 tbsp olive oil for sauce

Equipment

  • Large skillet or grill pan
  • Baking sheet
  • Medium saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with 1 tbsp olive oil, half the paprika, salt, and pepper. Spread on baking sheet.
  3. Roast potatoes for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Meanwhile, combine quinoa and 2 cups water in a saucepan. Bring to boil, cover, reduce heat to low, and simmer 15 minutes. Fluff with fork.
  5. Season chicken with remaining olive oil, garlic powder, paprika, salt, and pepper.
  6. Heat a skillet over medium-high heat. Cook chicken 6-7 minutes per side until cooked through (165°F). Let rest, then slice.
  7. Whisk together Dijon mustard, maple syrup, apple cider vinegar, soy sauce, and olive oil until smooth.
  8. Assemble bowls with quinoa, roasted potatoes, and chicken slices. Drizzle generously with sauce before serving.

Notes

Store sauce separately if meal prepping to keep ingredients fresh.