Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are juicy and super forgiving. Just cook a little longer as needed.

Can I swap the Brussels sprouts for another veggie?

Yes! Broccoli, green beans, cauliflower, or even carrots work great. Use what your family actually eats (this is a safe space).

How do I store leftovers?

Store in airtight containers in the fridge for 3–4 days . Keep toppings like pecans and cranberries separate so they don’t get soft.

Can I meal prep Maple Dijon Chicken Sweet Potato Bowls?

Yes—this is a meal-prep champ. Portion rice, veggies, and chicken into containers and drizzle glaze when serving (or pack it in a little cup so it stays saucy, not soggy).

You can freeze the chicken and rice for up to 2–3 months . The roasted veggies can be frozen too, but they’ll be softer after thawing (still tasty, just less crispy).

9 Delicious Maple Dijon Chicken Sweet Potato Bowls

Description

These Maple Dijon Chicken Sweet Potato Bowls are the perfect sweet-and-tangy weeknight dinner: juicy glazed chicken, caramelized sweet potatoes, crispy Brussels sprouts, and hearty brown rice—all in one cozy bowl.

Ingredients

Scale

For the bowls

2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
1 lb Brussels sprouts, halved or quartered
3 tbsp olive oil, divided
Salt and black pepper, to taste
1 cup brown rice or wild rice (uncooked), cooked per package

For the chicken + glaze

Boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
1/3 cup + 2 tbsp pure maple syrup
1/4 cup + 1 tbsp Dijon mustard

Optional toppings

1/4 tsp cinnamon
1 tsp fresh rosemary, chopped
Chopped pecans
Dried cranberries
Fresh parsley, chopped (garnish)

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Instructions

Preheat + cook rice: Preheat oven to 400°F (200°C). Cook rice according to package directions.
Season veggies: Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, salt, pepper, and optional cinnamon/rosemary.
Roast: Spread veggies on a parchment-lined baking sheet. Roast 25–30 minutes, stirring halfway, until tender and browned.
Make glaze: Whisk maple syrup and Dijon mustard in a bowl.
Cook chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt/pepper and sear 5–6 minutes per side (until cooked through).
Glaze it: Brush chicken with glaze during the last 2 minutes so it gets glossy and sticky.
Rest + slice: Rest chicken 5 minutes, then slice.
Assemble bowls: Add rice to bowls, top with roasted veggies and sliced chicken. Drizzle remaining glaze and add optional toppings (pecans, cranberries, parsley).

Notes

Chicken doneness: Cook chicken to 165°F internal temperature.

Meal prep: Store rice, veggies, and chicken in containers for 3–4 days. Keep pecans/cranberries separate until serving.

Swap ideas: Chicken thighs work great (cook a bit longer). Broccoli or green beans can replace Brussels sprouts.

Extra sauce: If the glaze feels too thick, whisk in 1–2 tsp warm water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasted + Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/4 recipe)
Calories: 850 kcal
Sugar: 24 g
Sodium: 650 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 95 g
Fiber: 10 g
Protein: 50 g
Cholesterol: 140 mg