Maple Dijon Chicken Bowls (Printer View)

Flavorful maple Dijon glazed chicken combined with roasted sweet potatoes, Brussels sprouts, and a rice base.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts, pounded to even thickness
02 - 1/3 cup pure maple syrup
03 - 1/4 cup Dijon mustard
04 - 1 tablespoon olive oil
05 - Salt to taste
06 - Black pepper to taste

→ Vegetables

07 - 2 medium sweet potatoes (approximately 1.5 pounds), peeled and cubed
08 - 1 pound Brussels sprouts, trimmed and halved or quartered
09 - 2 tablespoons olive oil
10 - Salt to taste
11 - Black pepper to taste
12 - 1/4 teaspoon ground cinnamon, optional
13 - 1 teaspoon fresh rosemary, finely chopped, optional

→ Base

14 - 1 cup brown or wild rice, uncooked

→ Optional Toppings

15 - 1/4 cup chopped pecans
16 - 1/4 cup dried cranberries
17 - Fresh parsley, chopped, for garnish

# Method steps:

01 - Preheat oven to 400°F. Cook rice according to package directions and set aside.
02 - In a large bowl, toss sweet potato cubes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, cinnamon, and rosemary if using. Spread evenly on a baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - In a small bowl, whisk together maple syrup and Dijon mustard.
05 - Pat chicken breasts dry and season both sides with salt and pepper.
06 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes per side, brushing with maple Dijon glaze during the last 2 minutes until cooked through with an internal temperature of 165°F.
07 - Remove chicken from skillet and let rest for 5 minutes before slicing.
08 - Divide rice among four bowls. Top with roasted vegetables and sliced chicken. Drizzle with any remaining glaze.
09 - Add optional toppings including chopped pecans, dried cranberries, and fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The maple Dijon glaze creates this beautiful sweet-savory balance that tastes like you spent way more time on it than you actually did.
  • Everything roasts on one sheet while your chicken cooks, so cleanup is refreshingly minimal for a meal this substantial.
  • It's genuinely better as leftovers because the flavors deepen, making it perfect for those mornings when you need breakfast but want something that feels like lunch.
02 -
  • Don't skip patting the chicken dry before searing—moisture is the enemy of browning, and a golden crust is what separates this from just boiled chicken in sauce.
  • If your vegetables aren't caramelizing enough by the halfway point, increase your oven temperature by 25 degrees rather than just stirring them more frequently.
03 -
  • If you're making this for meal prep, don't assemble the bowls until you're ready to eat—the magic is in keeping the components separate until the last moment so everything maintains its texture.
  • A slightly higher oven temperature at 425°F instead of 400°F will give you crispier vegetable edges and deeper caramelization if that's your preference.
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