Description
A comforting blend of sweet and savory flavors featuring tender chicken and creamy sweet potatoes, topped with a rich maple-dijon glaze.
Ingredients
Scale
- 2 medium Sweet Potatoes (Substitution: Butternut squash or carrots)
- 2 tablespoons Olive Oil (Substitution: Avocado oil or melted coconut oil)
- 1 teaspoon Garlic Powder (Tip: Fresh minced garlic can be used)
- 4 Chicken Breasts (Substitution: Chicken thighs)
- 3 tablespoons Maple Syrup (Substitution: Honey)
- 2 tablespoons Dijon Mustard (Tip: Whole grain mustard)
- 1 cup Quinoa or Brown Rice (Tip: Use leftover grains)
- Fresh Herbs (Suggestion: parsley or cilantro)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes, toss with olive oil, garlic powder, salt, and pepper, then spread on a baking sheet.
- Roast the sweet potatoes for about 20 minutes until fork-tender.
- While roasting, heat a skillet on medium-high, season chicken breasts with salt and pepper, sear each side for 5-7 minutes until golden.
- Mix maple syrup and Dijon mustard in a small bowl, brush over chicken, and cook for another 3-4 minutes until cooked through.
- Cook quinoa or brown rice according to package instructions.
- Assemble bowls with quinoa or rice at the bottom, topped with roasted sweet potatoes and sliced chicken, finishing with fresh herbs.
Notes
Feel free to customize the grains and vegetables based on your preferences. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg