Maple Dijon Chicken Sweet Bowls (Printable Version)

Tender chicken with maple-Dijon glaze atop roasted sweet potatoes and Brussels sprouts, finished with pecans and cranberries.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Maple Dijon Glaze

05 - 1/4 cup pure maple syrup
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh rosemary, finely chopped

→ Roasted Vegetables

09 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
10 - 12 ounces Brussels sprouts, trimmed and halved
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon ground cinnamon

→ Rice Base

15 - 1 cup brown or wild rice, uncooked
16 - 2 cups water or broth
17 - 1/2 teaspoon salt

→ Toppings

18 - 1/4 cup chopped pecans, toasted
19 - 1/4 cup dried cranberries
20 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 400 degrees Fahrenheit. Begin cooking rice according to package instructions using water or broth with salt, typically requiring approximately 40 minutes for brown rice.
02 - Toss sweet potato cubes and Brussels sprout halves with olive oil, salt, pepper, and cinnamon. Distribute in single layer on baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until caramelized and fork-tender.
03 - Pound chicken breasts to uniform thickness. Season both sides evenly with salt and black pepper.
04 - Whisk together maple syrup, Dijon mustard, olive oil, and rosemary in small bowl until fully combined and smooth.
05 - Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and internal temperature reaches 165 degrees Fahrenheit. During final 2 minutes, brush both sides generously with maple Dijon glaze. Reserve remaining glaze for service.
06 - Transfer chicken to plate and allow to rest for 5 minutes. Slice into strips.
07 - Divide cooked rice among four bowls. Layer roasted vegetables and sweet potatoes. Top with sliced chicken. Drizzle with reserved glaze. Garnish with toasted pecans, dried cranberries, and fresh parsley. Serve immediately while warm.

# Additional Tips::

01 -
  • One pan for chicken, one sheet for vegetables, and you're basically done—actual weeknight magic without the chaos.
  • The maple-mustard combination hits that sweet-savory balance that keeps you coming back for another bite without realizing you're already on your third.
  • Naturally gluten-free and dairy-free, so it works for more tables than you'd expect.
  • Each component tastes good enough on its own that leftovers never feel boring.
02 -
  • Don't skip pounding the chicken breasts to even thickness—uneven chicken means some pieces are done while others are still rubbery, and no amount of glaze fixes that disappointment.
  • The glaze needs to go on in the last minutes of cooking, not earlier, because maple syrup burns if it gets too much direct heat; patience here changes everything.
  • Slice the chicken against the grain so it stays tender; slice with the grain and you get tough, fibrous pieces that fight your teeth.
03 -
  • Toast your pecans in a dry skillet for about three minutes before adding them—it makes them taste more like themselves and keeps them crunchy longer on warm bowls.
  • Make extra glaze and keep it in the fridge; it's phenomenal drizzled over roasted vegetables, grilled fish, or even pork tenderloin all week.
  • If your Dijon mustard is getting old, smell it first—it should be sharp and bright, not musty, or it'll throw off the whole balance.
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