Description
A delightful fusion of flavors featuring tender chicken marinated in a sweet and tangy maple Dijon glaze, served with roasted sweet potatoes, quinoa, and vibrant greens.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium sweet potatoes, cubed
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1/4 cup toasted pecans or walnuts
- Optional toppings: goat cheese, avocado, or dried cranberries
Instructions
- Combine the Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar or lemon juice, salt, and black pepper in a mixing bowl to create the marinade.
- Marinate the chicken breasts in the mixture for 30 minutes to 4 hours in the fridge.
- Toss the cubed sweet potatoes in olive oil, smoked paprika, salt, and pepper until well-coated.
- Spread the sweet potatoes on a lined baking sheet and roast in a preheated oven at 400°F for 25–30 minutes.
- Cook the marinated chicken on a grill pan or skillet over medium-high heat for about 6–7 minutes on each side, or until fully cooked.
- Assemble the bowls by layering cooked quinoa or brown rice, sliced chicken, roasted sweet potatoes, and fresh spinach or kale, and topping with toasted nuts and optional toppings.
- Drizzle with extra maple Dijon dressing if desired.
Notes
For a deeper flavor, marinate the chicken overnight and feel free to substitute ingredients based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg