Description
A warm, hearty Maple Dijon Chicken Bowl featuring marinated chicken thighs and roasted sweet potatoes, perfect for fall dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes (about 500g / 1.1 lbs)
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and freshly cracked black pepper, to taste
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- Optional toppings: toasted pecans or pumpkin seeds, extra maple syrup drizzle
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Peel the sweet potatoes, cut into 1-inch cubes, and toss in a bowl with 1 tablespoon of olive oil, smoked paprika, salt, and pepper until coated. Spread on one side of the baking sheet.
- Whisk together maple syrup, Dijon mustard, minced garlic, remaining olive oil, chopped thyme, salt, and pepper in a separate bowl.
- Pat chicken thighs dry, place them on the other side of the baking sheet and brush half of the marinade over each piece.
- Roast for 15 minutes, flip chicken, brush with remaining marinade, and toss sweet potatoes.
- Continue roasting for another 10-15 minutes until chicken reaches 165°F (74°C) and sweet potatoes are tender.
- Scoop chicken and sweet potatoes into bowls, top with optional toppings, and drizzle with extra maple syrup if desired.
Notes
Marinate chicken for deeper flavor if possible. Avoid overcrowding the baking sheet for optimal roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 110mg
Keywords: Maple Dijon Chicken, Chicken Bowl, Fall Recipes, Roasted Sweet Potatoes, Comfort Food