Maple Dijon Chicken Bowl
A Maple Dijon Chicken Bowl made with roasted chicken thighs and sweet potatoes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 medium sweet potatoes about 500g / 1.1 lbs
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp smoked paprika
- Salt and freshly cracked black pepper to taste
- 1 tbsp fresh thyme chopped (or 1 tsp dried thyme)
- Optional toppings: toasted pecans or pumpkin seeds extra maple syrup drizzle
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on one side of the pan.
- In a bowl, whisk maple syrup, Dijon mustard, garlic, remaining olive oil, thyme, salt, and pepper.
- Pat chicken dry and place on the other side of the sheet pan. Brush with half the marinade.
- Roast for 15 minutes. Flip chicken, brush with remaining marinade, and stir sweet potatoes.
- Roast another 10–15 minutes until the chicken is fully cooked and sweet potatoes are tender.
- Assemble your Maple Dijon Chicken Bowl with chicken and sweet potatoes. Add toppings and drizzle extra maple syrup if desired.
Notes
- You can substitute maple syrup with honey for a slightly different sweetness
- Add cooked rice or quinoa to make the bowl more filling
- Fresh thyme enhances flavor, but dried works well too