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Maple Dijon Chicken Bowl

Maple Dijon Chicken Bowl

A wholesome and flavorful bowl featuring tender chicken glazed in a sweet and tangy maple Dijon sauce, served with roasted sweet potatoes, quinoa, and fresh spinach.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 718
Ingredients Method Notes

Ingredients
  

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
  • 200 g quinoa rinsed
  • 400 ml vegetable stock or water
  • 120 g fresh baby spinach
For the Maple Dijon Chicken
  • 4 boneless skinless chicken breasts (about 600g), cut into 2.5cm chunks
  • 2 cloves garlic minced
  • 80 ml pure maple syrup
  • 60 ml wholegrain Dijon mustard the kind with visible mustard seeds
  • 2 tbsp apple cider vinegar
  • 1/2 tsp dried thyme
For Garnish (Optional)
  • 1 tbsp toasted pumpkin seeds
  • Fresh parsley chopped

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish and Serve: Sprinkle with toasted pumpkin seeds and fresh parsley if desired, and serve immediately.

Notes

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat and assemble just before serving for the best texture.