Alright, picture this: warm, caramelized sweet potatoes, tangy maple-Dijon glazed chicken, and crunchy roasted Brussels all hanging out in a big bowl with some bright kale for contrast. Sounds like dinner, right? I made this on a weeknight last week when I wanted something cozy but not soggy, and honestly — it felt gourmet without the drama.
If you’re tired of the same old chicken-and-sides routine, this bowl solves that while keeping cleanup reasonably sane. Want a recipe that’s healthy, flavorful, and actually exciting to eat? You’re in the right place. Also, if you love sweet-potato-forward bowls, you might enjoy this similar recipe I use when I want a rice base instead: healthy sweet potato chicken rice bowl recipe — it’s one of my go-to shortcuts.
Why You’ll Love This Recipe
- Balanced flavors: Sweet maple hits the sweet tooth, Dijon adds tang, and roasted veggies bring savory depth.
- Meal-prep friendly: Roast a batch, grill chicken, and you’ve got lunches for days.
- Flexible & forgiving: Swap veggies, use thighs, or roast longer — it still works.
- Quick enough for weeknights: You’ll spend about 40 minutes active time, and the oven does the rest.
- Comfort without the guilt: Protein + veggies + a little sweetness = satisfying, not heavy.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 2 large sweet potatoes, diced
- 2 cups Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Yes, that’s it. Short shopping list, big payoff. Bold flavors come from the maple-Dijon pairing, not from a thousand spices.
How to Make (Step-by-Step)
Below, I outline the method so you don’t overthink the process. I label the major actions so you can skip to what you need.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together Dijon mustard and maple syrup to make the glaze.
- Toss diced sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- Meanwhile, grill the chicken breasts and brush them with the maple-Dijon glaze. Cook until the chicken is fully cooked and has nice grill marks.
- In a serving bowl, layer the roasted sweet potatoes, Brussels sprouts, and kale.
- Slice the grilled chicken and place it on top of the veggies.
- Drizzle any remaining glaze over the chicken and serve warm.
Preheat & Prep
Get that oven hot — 400°F gives you crispy edges on the sweet potatoes and nicely caramelized Brussels. I always dice the potatoes small-ish so they finish in the same time as the Brussels.
Glaze Magic
Mix Dijon and maple in a small bowl. That combo gives you a sauce that clings to the chicken and browns beautifully. Want more zip? Add a teaspoon of apple cider vinegar.
Roast the Veggies
Spread them out. Don’t crowd the pan unless you want them steaming instead of roasting. Toss with olive oil, salt, and pepper — simple seasoning, big results.
Grill the Chicken
Brush while grilling so the glaze builds up into a shiny coating. You’ll get flavor and a slightly sticky, caramelized finish. Cook until the internal temp hits 165°F.
Assemble
Kale gives texture and a little bitterness to cut the sweet. Massage it with a tiny drizzle of olive oil if you like it softer.
Pro Tips for the Best Results
- Don’t overcrowd the pan. Give veggies room to roast or they’ll steam.
- Cut sweet potatoes uniformly. Even cubes cook at the same rate.
- Sear chicken first for color. Then finish with the glaze to avoid burning the maple sugar.
- Use a thermometer. I trust it more than “looks done” — 165°F is your friend.
- Make extra glaze. It doubles as a dipping sauce and reheats nicely.
- Swap chicken breasts for thighs if you want juicier meat; just adjust cook time.
These small things make the difference between “meh” and “I need this again.”
Fun Variations & Topping Ideas
Variations
- Add corn for sweetness and texture.
- Toss crumbled sausage into the roast for a heartier bowl.
- Use this as a base for a loaded potato soup — toss everything into a broth and simmer.
Toppings
- Bacon (crispy)
- Cheddar cheese (shredded)
- Green onions (thinly sliced)
- Sour cream (a dollop goes a long way)
- Toasted pecans or walnuts for crunch
Want a more Mediterranean vibe? Swap kale for spinach, add feta, and skip the bacon. IMO, both versions win.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Place chicken and veggies in separate containers; freeze up to 3 months.
- Reheat: Oven or toaster oven works best — 350°F for 10–15 minutes keeps textures intact. Microwave in a pinch, but expect softer veggies.
- Tip: If you froze the chicken, thaw overnight in the fridge before reheating to keep it juicy.
I always portion into lunch-sized containers after dinner. Saves me from the “what do I eat?” panic on busy mornings.
Frequently Asked Questions (FAQ)
How do I make this recipe gluten-free?
Use gluten-free Dijon mustard (most are, but check the label) and ensure any added toppings don’t contain gluten. Simple!
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier and you’ll probably need a few extra minutes to cook them through. I reach for thighs when I’m feeling lazy and want zero risk of dry meat.
Is there a vegetarian version?
Yes — swap the chicken for roasted chickpeas or crispy tofu tossed in the maple-Dijon glaze. You’ll still get protein and that sweet-savory vibe.
Can I prep this ahead for meal prep?
Totally. Roast the veggies and grill the chicken on Sunday and assemble bowls midweek. Keeps well for 3–4 days.
How spicy is the Dijon?
Dijon adds tang more than heat. If you want more bite, stir in a pinch of cayenne or a squirt of hot sauce.
Conclusion
This Maple Dijon Chicken & Roasted Sweet Potato Bowl gives you comfort, balance, and a little bit of flair — all without requiring culinary theatrics. If you want a solid weeknight winner that impresses guests and satisfies picky eaters, this is it. Before you go raid the pantry, check out this related sheet-pan variation for another quick option: Maple Dijon Chicken Sheet Pan Meal.
Leave a comment below with your favorite topping or rate the recipe — I love hearing tweaks and triumphs. FYI, I’ll probably try it with a maple-chipotle twist next time and report back. 😉
Maple Dijon Chicken & Sweet Potato Roast Veggie Bowl
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together Dijon mustard and maple syrup to create the glaze.
- Toss the diced sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the sweet potatoes and Brussels sprouts in the oven for 25-30 minutes until tender.
- Meanwhile, grill the chicken breasts, brushing them with the maple-Dijon glaze until fully cooked and with nice grill marks.
- In a serving bowl, layer the roasted sweet potatoes, Brussels sprouts, and chopped kale.
- Slice the grilled chicken and place it on top of the veggies.
- Drizzle any remaining glaze over the chicken and serve warm.
