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–+ servings
Chicken Sweet Potato Bowls

Savory Chicken Sweet Potato Bowls for a Cozy Dinner Night

A delicious Chicken Sweet Potato Bowl recipe packed with flavor and protein for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Glaze
  • 2 breasts Boneless, skinless chicken Ensure even thickness for consistent cooking.
  • 1/3 cup Pure maple syrup Adds sweetness and a glaze that caramelizes beautifully; avoid pancake syrup for the best flavor.
  • 1/4 cup Dijon mustard Provides tanginess and depth to the glaze; any variety works well.
For the Roasted Vegetables
  • 2 medium Sweet potatoes About 1.5 lbs; can substitute with regular potatoes if desired.
  • 1 lb Brussels sprouts Halve or quarter for even roasting.
  • 3 tbsp Olive oil Divided; enhances flavor and aids in caramelization when roasting.
  • Salt and black pepper Essential for seasoning to elevate all flavors.
  • 1/4 tsp Cinnamon Optional; adds warmth to roasted vegetables.
  • 1 tsp Fresh rosemary Optional, minced; can substitute with thyme or sage.
For the Grain Base
  • 1 cup Brown or wild rice Uncooked; gluten-free alternatives include quinoa or cauliflower rice.
Optional Toppings
  • Chopped pecans For added texture; omit for a nut-free meal.
  • Dried cranberries For added depth; omit if desired.

Equipment

  • Oven
  • skillet
  • Baking sheet
  • Rice Cooker
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your brown or wild rice according to the package instructions.
  2. Cube the sweet potatoes and halve the Brussels sprouts. Combine with 2 tablespoons of olive oil, salt, pepper, and optional spices.
  3. Spread the seasoned vegetables on a baking sheet and roast for 25–30 minutes, stirring halfway through.
  4. Whisk together the maple syrup and Dijon mustard for the glaze. Season the chicken with salt and pepper.
  5. In a skillet, heat 1 tablespoon of olive oil. Sear the chicken on both sides for 5–6 minutes until cooked through. Brush with glaze during the last 2 minutes.
  6. Whisk together the remaining maple syrup and Dijon mustard for a drizzle sauce. Let the chicken rest for 5 minutes before slicing.
  7. Assemble the bowls with rice, layered vegetables, sliced chicken, and drizzle the sauce over top. Add optional toppings if desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 55gProtein: 47gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 900mgFiber: 10gSugar: 15gVitamin A: 200IUVitamin C: 150mgCalcium: 4mgIron: 10mg

Notes

This recipe is versatile; feel free to swap out vegetables or grains based on your preference.

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