Ingredients

2 boneless skinless chicken breasts

2 tbsp Dijon mustard

2 tbsp maple syrup

1 tbsp olive oil (plus 1 tbsp for sweet potatoes)

1 garlic clove, minced

1 tbsp apple cider vinegar or lemon juice

1/2 tsp salt (plus 1/2 tsp for sweet potatoes)

1/4 tsp black pepper (plus additional pepper to taste)

2 medium sweet potatoes, cubed

1/2 tsp smoked paprika

2 cups cooked quinoa or brown rice

1 cup baby spinach or kale

1/4 cup toasted pecans or walnuts

Optional: goat cheese

Optional: avocado

Optional: dried cranberries

Instructions

Step 1: In a bowl, mix Dijon mustard, maple syrup, 1 tablespoon olive oil, minced garlic, apple cider vinegar or lemon juice, salt, and black pepper. Coat the chicken breasts thoroughly and let them marinate for 30 minutes to 4 hours in the refrigerator.

Step 2: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.

Step 3: While the sweet potatoes roast, grill or pan-sear the marinated chicken breasts over medium heat for 6–7 minutes per side, or until fully cooked and juices run clear.

Step 4: Slice the cooked chicken and prepare your bowls by layering cooked quinoa or brown rice, roasted sweet potatoes, baby spinach or kale, and sliced chicken.

Step 5: Top with toasted pecans or walnuts and add any optional toppings like goat cheese, avocado, or dried cranberries. Drizzle with extra maple Dijon dressing if desired.

Tips & Variations

Marinate the chicken overnight for even deeper flavor.

Swap quinoa or brown rice with farro or couscous for different textures.

Use pecans or walnuts that are lightly toasted in a dry pan for extra crunch.

Add roasted vegetables like Brussels sprouts or carrots for more variety.

For a vegan option, substitute chicken with roasted chickpeas or tofu and use maple Dijon dressing alone.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potato cubes. Just adjust the roasting time slightly to ensure they become tender and caramelized.

Is there a way to make this meal gluten-free?

Absolutely. Using quinoa or brown rice keeps this meal naturally gluten-free. Just be sure to check that any added ingredients like vinegar or mustard do not contain gluten additives.