Description
Comforting and nourishing bowl with juicy chicken and roasted sweet potatoes, balanced with a sweet and tangy maple Dijon sauce.
Ingredients
Scale
- 2 pieces Boneless, Skinless Chicken Breasts
- 1/3 cup Pure Maple Syrup
- 1/4 cup Dijon Mustard
- 3 tablespoons Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 2 medium Sweet Potatoes (~1.5 lbs, cubed)
- 1 lb Brussels Sprouts (halved or quartered)
- 1 cup Brown or Wild Rice (cooked as per package directions)
- 1/4 teaspoon Cinnamon
- 1 teaspoon Fresh Rosemary
- Chopped Pecans (optional)
- Dried Cranberries (optional)
- Fresh Parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Mix maple syrup, Dijon mustard, salt, and pepper in a bowl. Marinate the chicken breasts in this mixture while you prepare the vegetables.
- Chop the sweet potatoes and Brussels sprouts into uniform pieces. Toss with olive oil, salt, pepper, cinnamon, and rosemary.
- Spread the sweet potatoes and Brussels sprouts on a baking sheet and roast for 20–25 minutes.
- Cook the rice according to package directions while the vegetables roast.
- In a skillet over medium heat, cook the marinated chicken for 5–7 minutes on each side until cooked through. Let rest before slicing.
- Assemble the bowls: Layer rice, roasted veggies, and sliced chicken. Top with pecans, cranberries, and fresh parsley.
Notes
Pound chicken for even cooking and use fresh herbs for better flavor. Avoid opening the oven too often while roasting.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 14g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg