Maple Dijon Chicken & Roasted Sweet Potato Bowl
A balanced bowl featuring marinated chicken, roasted sweet potatoes, Brussels sprouts, and sautéed kale, perfect for quick weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 medium sweet potatoes, cubed
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard. Coat chicken breasts with the mixture and let marinate for at least 15 minutes.
- On a baking sheet, toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast in the preheated oven for about 25-30 minutes, or until tender.
- While the veggies are roasting, grill the marinated chicken until cooked through, about 6-7 minutes on each side.
- In a skillet, sauté the kale until wilted.
- Assemble the bowl by layering the roasted veggies, grilled chicken, and sautéed kale. Drizzle any leftover maple Dijon sauce over the top before serving.
Notes
Cool the parts to room temperature and store in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg