Description
A comforting and delicious bowl featuring tender chicken, sweet potatoes, and seasonal veggies 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
- Black Pepper
- 2 medium Sweet Potatoes, cubed
- 1 lb Brussels Sprouts, halved
- 1 cup Brown or Wild Rice
- 1/4 teaspoon Cinnamon
- 1 teaspoon Fresh Rosemary
- Chopped Pecans, optional
- Dried Cranberries, optional
- Fresh Parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pound the chicken breasts for even cooking and marinate them in a mixture of maple syrup and Dijon mustard for at least 15 minutes.
- Toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook the brown or wild rice according to package instructions.
- Cook the marinated chicken in a skillet over medium heat for about 6-7 minutes per side, until it reaches 165°F (75°C).
- Assemble bowls with layers of rice, roasted sweet potatoes, Brussels sprouts, and sliced chicken. Top with cinnamon, rosemary, pecans, cranberries, and fresh parsley before serving.
Notes
Pound chicken evenly for uniform cooking. Use real maple syrup for best flavor. Season generously.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg