Go Back
A vibrant Maple Dijon Chicken Bowl with tender chicken, roasted vegetables, and a sweet and tangy glaze.

Game Changing Maple Dijon Chicken Bowl

A perfect harmony of earthy roasted vegetables, tender chicken, and a spectacular sweet and tangy maple dijon sauce. This sheet-pan meal combines caramelized sweet potatoes and crispy Brussels sprouts for a deeply satisfying and nourishing bowl that's simple enough for a weeknight but special enough for a weekend.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/3 cup pure maple syrup
  • 1/3 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup uncooked quinoa or brown rice, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Instant-read thermometer
  • Vegetable peeler

Method
 

  1. In a medium bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika. Season with a pinch of salt and pepper. Set aside about 1/4 cup of the sauce for drizzling at the end.
  2. Place the cut chicken thighs in a separate bowl. Pour about half of the remaining sauce over the chicken and toss to coat evenly. Let it marinate for at least 15-20 minutes at room temperature.
  3. Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the sweet potato cubes, Brussels sprouts, and red onion wedges. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Spread the vegetables in a single layer on the baking sheet. Roast for 15 minutes. While they cook, prepare your quinoa or brown rice according to package directions.
  5. After 15 minutes, remove the pan from the oven. Push the vegetables to one side and add the marinated chicken to the other side. Drizzle the remaining sauce over the vegetables. Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (165°F or 74°C) and the vegetables are tender and caramelized.
  6. To assemble, divide the cooked quinoa or rice among four bowls. Top with the roasted chicken and vegetables. Drizzle with the reserved fresh sauce and garnish with chopped fresh parsley before serving.

Notes

Expert Tips & Variations:
- **Don't Crowd the Pan:** For best results, give the chicken and vegetables space to roast, not steam. Use two sheet pans if necessary.
- **Uniform Cuts:** Cut the chicken and sweet potatoes into similar-sized pieces to ensure they cook evenly.
- **Variations:** Add crunch with toasted pecans or walnuts. For extra savory flavor, add chopped bacon to the pan for the last 15 minutes of roasting. A sprinkle of feta or goat cheese at the end adds a creamy, salty finish.
- **Substitutions:** Chicken breasts or pressed firm tofu can be used instead of thighs. Butternut squash or carrots are great substitutes for sweet potatoes. Honey can be used in place of maple syrup.