Maple Dijon Chicken Bowl
There’s something deeply satisfying about a meal in a bowl. It feels complete, nourishing, and wonderfully self-contained. For us, the perfect bowl has a balance of textures and flavours, and this Maple Dijon Chicken Bowl is the one we return to time and time again. It features tender, juicy chicken coated in a glorious sweet and tangy glaze, nestled alongside perfectly roasted sweet potatoes, fluffy quinoa, and vibrant greens. It’s a symphony of wholesome ingredients that come together to create something truly special.
The magic is really in the sauce. The sharp, pungent kick of wholegrain Dijon mustard is beautifully mellowed by the gentle, earthy sweetness of pure maple syrup. A splash of apple cider vinegar adds a bright note, and a touch of garlic brings it all together. This sauce not only glazes the chicken but also doubles as a fantastic dressing to drizzle over the entire bowl. It’s one of those recipes that looks impressive but is actually very straightforward to assemble. My kids absolutely devour this every time I make it, often fighting over the last few caramelised sweet potato cubes.
This is an ideal meal for those busy weeknights when you want something substantial and healthy without spending hours in the kitchen. It also works beautifully for meal prepping; you can prepare the components ahead of time and assemble your bowls throughout the week. It’s colourful, packed with nutrients, and delivers on flavour in a big way. We think you’re going to love it.
Recipe Overview
This Maple Dijon Chicken Bowl combines savoury, sweet, and tangy flavours for a balanced and satisfying meal. The chicken is pan-seared until golden, then glazed with a simple but delicious sauce. It’s served over a bed of quinoa with roasted sweet potatoes and fresh spinach for a complete, nutrient-dense dinner. When I first tested this recipe, I learned that letting the sauce simmer and reduce for just a minute or two makes it the perfect consistency for coating the chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Maple Dijon Chicken Bowl
- Genuine Flavour: The sauce is the star here. The robust, tangy profile of the Dijon mustard cuts through the rich sweetness of the maple syrup, creating a balanced glaze that clings beautifully to the savoury chicken. It’s a combination that just works.
- Ready in Under an Hour: From start to finish, this entire meal comes together in about 50 minutes, with most of that being hands-off time while the vegetables are roasting in the oven.
- Flexible Recipe: This bowl is endlessly customisable. You can swap the quinoa for brown rice or couscous, use kale instead of spinach, or add other roasted vegetables like broccoli or Brussels sprouts.
- Works Brilliantly for Meal Prep: Cook all the components on a Sunday and pack them into separate containers. You’ll have healthy, delicious lunches ready to go for the next few days.
- Family Tested: This recipe always gets compliments in our house. The combination of sweet and savoury appeals to everyone, and it’s one of those healthy chicken recipes that feels like a real treat.
Ingredients You’ll Need
For this recipe, we’re using simple, fresh ingredients that you can likely find at your local supermarket. When it comes to the mustard, I always opt for a good quality wholegrain Dijon, like Maille. The texture of the mustard seeds adds a lovely character to the sauce that you just don’t get from a smooth variety. It’s a key part of what makes this dish so good.
- For the Roasted Vegetables & Quinoa:
- 2 large sweet potatoes (about 600g), peeled and cubed into 2cm pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 200g quinoa, rinsed
- 400ml vegetable stock or water
- 120g fresh baby spinach
- For the Maple Dijon Chicken:
- 4 boneless, skinless chicken breasts (about 600g), cut into 2.5cm chunks
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 80ml pure maple syrup
- 60ml wholegrain Dijon mustard (the kind with visible mustard seeds)
- 2 tbsp apple cider vinegar
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- For Garnish (Optional):
- 1 tbsp toasted pumpkin seeds
- Fresh parsley, chopped
Sara’s Tip: Ensure your maple syrup is 100% pure. The flavour is much deeper and more complex than maple-flavoured syrups, which can be overly sweet and artificial. It makes a noticeable difference in the final sauce.
How to Make Maple Dijon Chicken Bowl
The process for this bowl is straightforward. We start by getting the vegetables into the oven, as they take the longest. While they roast to perfection, we cook the quinoa and prepare the chicken and sauce. It all comes together at the end for a fresh, hot meal.
- Roast the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 1 tbsp of olive oil, the smoked paprika, salt, and pepper. Spread them in a single layer and roast for 30-35 minutes, flipping halfway through, until they are tender and slightly caramelised at the edges.
- Cook the Quinoa: While the potatoes are roasting, place the rinsed quinoa and the vegetable stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Prepare the Chicken: Pat the chicken chunks dry with a paper towel and season generously with salt and pepper. This step helps to ensure you get a lovely golden-brown sear.
- Make the Sauce: In a small bowl, whisk together the maple syrup, wholegrain Dijon mustard, apple cider vinegar, minced garlic, and dried thyme. Set aside. Understanding the basics of how emulsions work, as explained by sites like Serious Eats, can help you get this sauce perfectly combined.
- Cook the Chicken: Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Once hot, add the chicken chunks in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Glaze and Thicken: Reduce the heat to low and pour the maple Dijon sauce over the chicken in the pan. Stir to coat everything evenly. Let it gently simmer for 2-3 minutes, allowing the sauce to thicken slightly and become a beautiful glaze. What works best for me is to constantly stir at this stage to prevent the maple syrup from catching on the bottom of the pan.
- Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with a handful of fresh baby spinach, a generous portion of the roasted sweet potatoes, and the glazed maple Dijon chicken. Drizzle any remaining sauce from the pan over the bowls.
- Garnish and Serve: Sprinkle with toasted pumpkin seeds and fresh parsley if desired, and serve immediately.
Tips From My Kitchen
- Temperature Control: For perfectly roasted sweet potatoes that are crispy on the outside and fluffy on the inside, don’t overcrowd the baking tray. Giving them space allows the hot air to circulate, roasting them rather than steaming them. Use two trays if you need to.
- The Secret Step: I learned that adding the sauce to the pan only after the chicken is fully cooked is key. If you add it too early, the maple syrup can burn before the chicken is done. The final 2-3 minutes of simmering is all it takes to create that perfect, sticky glaze.
- Make-Ahead: You can roast the sweet potatoes and cook the quinoa up to 3 days in advance. The maple Dijon sauce can also be whisked together and stored in a sealed jar in the fridge. When you’re ready to eat, simply cook the chicken and assemble.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The spinach will wilt upon reheating, but it will still be delicious. Reheat gently in the microwave or in a pan.
Equipment You’ll Need
- Large baking tray
- Medium saucepan with a lid
- Large frying pan
- Sharp knife and cutting board
- Small mixing bowl and whisk
- Measuring cups and spoons
Delicious Variations to Try
One of the best things about a bowl recipe is how easily you can adapt it. Feel free to play around with the ingredients based on what you have on hand or what you’re in the mood for.
- Spicy Version: Add 1/2 teaspoon of red pepper flakes or a dash of your favourite hot sauce to the maple Dijon marinade for a gentle, warming heat.
- Vegetarian/Vegan Option: This recipe works wonderfully with plant-based protein. Swap the chicken for a block of firm tofu (pressed and cubed) or two tins of chickpeas (drained and rinsed). Pan-fry the tofu until golden before adding the sauce, or simply warm the chickpeas in the sauce.
- Different Protein: The maple Dijon glaze is fantastic with other proteins. Try it with salmon fillets (bake at 200°C for 12-15 minutes), pork tenderloin medallions, or even prawns. If you enjoy versatile chicken recipes, my Lemon Garlic Chicken is another great one to try.
What to Serve With Maple Dijon Chicken Bowl
This bowl is a complete meal in itself, but if you want to add a little something extra on the side, here are a few ideas that complement the flavours beautifully.
- A Simple Green Salad: A handful of rocket with a zesty lemon vinaigrette offers a fresh, peppery contrast to the sweetness of the bowl.
- Steamed Green Beans: A side of tender-crisp steamed green beans with a squeeze of lemon adds another layer of green goodness.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the sauce and complements the chicken perfectly.
Frequently Asked Questions
Maple Dijon Chicken Bowl
Ingredients
Method
- Roast the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 1 tbsp of olive oil, the smoked paprika, salt, and pepper. Spread them in a single layer and roast for 30-35 minutes, flipping halfway through, until they are tender and slightly caramelised at the edges.
- Cook the Quinoa: While the potatoes are roasting, place the rinsed quinoa and the vegetable stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Prepare the Chicken: Pat the chicken chunks dry with a paper towel and season generously with salt and pepper. This step helps to ensure you get a lovely golden-brown sear.
- Make the Sauce: In a small bowl, whisk together the maple syrup, wholegrain Dijon mustard, apple cider vinegar, minced garlic, and dried thyme. Set aside. Understanding the basics of how emulsions work, as explained by sites like Serious Eats, can help you get this sauce perfectly combined.
- Cook the Chicken: Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Once hot, add the chicken chunks in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Glaze and Thicken: Reduce the heat to low and pour the maple Dijon sauce over the chicken in the pan. Stir to coat everything evenly. Let it gently simmer for 2-3 minutes, allowing the sauce to thicken slightly and become a beautiful glaze. What works best for me is to constantly stir at this stage to prevent the maple syrup from catching on the bottom of the pan.
- Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with a handful of fresh baby spinach, a generous portion of the roasted sweet potatoes, and the glazed maple Dijon chicken. Drizzle any remaining sauce from the pan over the bowls.
- Garnish and Serve: Sprinkle with toasted pumpkin seeds and fresh parsley if desired, and serve immediately.
Notes
I really hope you enjoy making this Maple Dijon Chicken Bowl. It has become a true staple in my kitchen for its brilliant combination of flavours and satisfying, wholesome feel. If you give it a try, please let me know what you think in the comments below. I love hearing about your experiences in the kitchen!
Happy cooking,
Sara
