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Maple Dijon Chicken Bowls

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A comforting bowl of roasted sweet potatoes, Brussels sprouts, and crispy bacon, drizzled with a maple-Dijon glaze over seared chicken.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 4 strips bacon, chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh thyme for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the vegetables by cubing the sweet potatoes, halving the Brussels sprouts, and chopping the bacon. Toss them with olive oil, smoked paprika, salt, and pepper on a baking sheet.
  3. Roast the vegetables and bacon in the preheated oven for 25-30 minutes, flipping halfway through.
  4. Whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, salt, and pepper in a small bowl. Set aside 2 tablespoons of this glaze for finishing touches later.
  5. Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper.
  6. Sear the chicken in a hot skillet with olive oil for about 3-4 minutes per side until golden brown.
  7. Brush the maple-Dijon glaze over the seared chicken and transfer to the oven to bake for 15-18 minutes, until the internal temperature reaches 165°F.
  8. Let the chicken rest for 5 minutes after baking.
  9. Assemble the bowls by layering roasted vegetables, fanned chicken slices, a drizzle of the reserved glaze, and a sprinkle of fresh thyme.

Notes

This dish can be made ahead and stored. Leftovers can be reheated or even frozen for future enjoyment.

Nutrition

Find it online: https://www.pinrecipezbylinaa.com/maple-dijon-chicken-bowls-recipe/

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