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Maple Dijon Chicken Sweet Potato Bowls

Tender roasted chicken breasts glazed with tangy Dijon mustard and pure maple syrup, roasted alongside golden sweet potatoes in a single baking dish. A wholesome high-protein weeknight dinner ready in 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs, similar-sized for even cooking
  • 3 medium sweet potatoes about 1.5 lbs, peeled and cubed into even pieces
  • 2 tbsp olive oil
  • 0.25 cup Dijon mustard smooth classic Dijon preferred
  • 0.25 cup pure maple syrup 100 percent pure, not pancake syrup
  • 3 cloves fresh garlic minced
  • 2 tbsp low-sodium soy sauce
  • salt and freshly ground black pepper to taste

Equipment

  • Large baking dish
  • Small mixing bowl
  • Whisk
  • Meat thermometer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400 degrees F and lightly spray a large baking dish with nonstick cooking spray.
  2. Season chicken breasts on both sides with salt and freshly ground black pepper. Set aside.
  3. Toss sweet potato cubes in olive oil, salt, and pepper until evenly coated. Add to the prepared baking dish.
  4. In a small bowl, whisk together Dijon mustard, pure maple syrup, minced garlic, soy sauce, and a pinch of black pepper until smooth and glossy.
  5. Nestle seasoned chicken breasts in the baking dish among the sweet potatoes. Drizzle half the glaze over everything and toss sweet potatoes gently to coat.
  6. Bake uncovered for 25 to 30 minutes until chicken reaches an internal temperature of 165 degrees F and sweet potatoes are fork-tender with golden edges.
  7. Remove from oven and drizzle the reserved remaining glaze over everything before serving.

Notes

Always use a meat thermometer to verify chicken reaches 165 degrees F. Pure maple syrup produces the best caramelized glaze. Low-sodium soy sauce keeps the sauce balanced. Chicken thighs can be substituted for juicier results. Glaze can be made up to 5 days ahead and stored in the refrigerator. Add quinoa or brown rice underneath for a heartier bowl.