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Maple Dijon Chicken Bowl

Maple Dijon Chicken Bowl: Cozy Comfort for Busy Nights

Maple Dijon Chicken Bowl offers a delightful combination of flavors, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Juicy and forgiving
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 2 cloves Garlic Fresh, or ½ tsp garlic powder if unavailable
  • to taste Salt
  • to taste Pepper
For the Sweet Potatoes
  • 2 cups Sweet Potatoes Can swap with butternut squash
For the Marinade
  • ¼ cup Maple Syrup Honey can be a delightful substitute
  • 2 tablespoons Dijon Mustard

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Meat Thermometer

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels.
  2. Peel and chop the sweet potatoes into uniform, bite-sized pieces.
Making Marinade
  1. In a medium bowl, combine maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper. Whisk until smooth.
Combine Ingredients
  1. Take the chicken and sweet potato chunks, and toss them in the marinade until evenly coated.
Roasting
  1. Spread the marinated chicken and sweet potatoes on a baking sheet. Roast for 25-30 minutes.
Basting
  1. Flip the chicken halfway through and baste with the remaining marinade.
Check Doneness
  1. Use a meat thermometer to ensure chicken reaches 165°F (74°C) and sweet potatoes are tender.
Serving
  1. Let the dish rest for a few minutes before serving, optionally garnished with fresh herbs.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

For a stress-free meal, prep the chicken and sweet potatoes the night before and roast right before dinner.

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