Description
A wholesome and flavorful bowl featuring tender maple Dijon chicken, roasted sweet potatoes, and fresh greens, all tossed in a tangy-sweet dressing.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 2 medium sweet potatoes, peeled and diced
- 3 tbsp olive oil, divided
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 4 cups mixed greens or baby spinach
- 1/4 cup sliced red onion
- 2 tbsp chopped fresh parsley (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and remaining 2 tbsp olive oil. Reserve half for dressing; toss chicken cubes in the other half.
- Heat a skillet over medium-high heat. Add chicken and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
- Assemble bowls: divide mixed greens among four bowls. Top with roasted sweet potatoes, cooked chicken, and sliced red onion. Drizzle with reserved dressing and garnish with parsley if desired.
Notes
You can customize the seasonings to taste.