Maple Dijon Chicken & Sweet Potato Bowl
Tender chicken breast pan-seared and oven-roasted with a sticky maple Dijon glaze, served over soft roasted sweet potatoes and fresh wilted baby spinach for a wholesome bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 1x
Ingredients
2 chicken breasts
2 medium sweet potatoes, peeled and cubed
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste
1 teaspoon fresh thyme leaves
2 cups baby spinach
Instructions
Preheat oven to 400°F (200°C).
In a bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, and half the thyme. Spread on a baking sheet and roast for 25 minutes or until tender and caramelized.
Meanwhile, season chicken breasts with salt and pepper.
Heat remaining olive oil in an oven-safe pan over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown.
In a small bowl, mix maple syrup, Dijon mustard, minced garlic, and remaining thyme.
Brush the maple Dijon glaze onto the seared chicken. Transfer the pan to the oven and roast for 10-12 minutes until chicken is cooked through.
While chicken roasts, sauté baby spinach in a small pan over medium heat until just wilted, about 2 minutes. Season with salt and pepper.
To serve, place wilted spinach as the base in bowls. Arrange sliced chicken on one side, roasted sweet potatoes on the other, and drizzle with any remaining glaze from the pan.