Description
A delicious bowl featuring pan-seared chicken with a maple-Dijon glaze, caramelized sweet potatoes, and fluffy quinoa or brown rice.
Ingredients
- 4 chicken breasts
- 2 medium sweet potatoes
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 1 tsp garlic powder
- 1–2 tbsp fresh herbs (parsley, thyme, or rosemary), chopped
- 1 cup quinoa or brown rice (dry)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Cube sweet potatoes, toss with olive oil, salt, and pepper, and roast for 25–30 minutes.
- Whisk together Dijon mustard, maple syrup, garlic powder, and fresh herbs.
- Pan-sear seasoned chicken breasts for 5–7 minutes per side, brushing with glaze in the last 2 minutes.
- Cook quinoa or brown rice according to package directions.
- Let chicken rest for 5 minutes, slice, and assemble bowls with grains, sweet potatoes, and chicken, drizzling extra glaze on top.
Notes
Use skinless, boneless chicken breasts for even cooking. Fresh herbs enhance the glaze; dried can be substituted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American