Maple Dijon Chicken Sweet Potato (Printable View)

Juicy maple Dijon chicken paired with roasted sweet potatoes and fresh vegetables, topped with tangy dressing for a satisfying meal.

# Ingredient List:

→ Chicken & Marinade

01 - 4 boneless skinless chicken breasts
02 - 3 tbsp Dijon mustard
03 - 2 tbsp pure maple syrup
04 - 2 tbsp olive oil
05 - 2 cloves garlic minced
06 - 1 tbsp apple cider vinegar
07 - 1 tsp salt
08 - ½ tsp black pepper

→ Vegetables

09 - 2 large sweet potatoes peeled and cubed
10 - 1 tbsp olive oil
11 - 1 tsp paprika
12 - ½ tsp salt
13 - 4 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes halved
15 - 1 small red onion thinly sliced

→ Dressing

16 - 2 tbsp Dijon mustard
17 - 1 tbsp maple syrup
18 - 2 tbsp olive oil
19 - 1 tbsp lemon juice
20 - Salt and pepper to taste

→ Optional Toppings

21 - ½ cup feta cheese crumbled
22 - ¼ cup chopped fresh parsley
23 - 2 tbsp roasted pumpkin seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together Dijon mustard, maple syrup, olive oil, garlic, vinegar, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
03 - Toss sweet potato cubes with olive oil, paprika, and salt on the prepared sheet. Spread in an even layer. Roast for 25-30 minutes, flipping halfway, until tender and golden.
04 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and grill or sear for 6-7 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
05 - In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, lemon juice, salt, and pepper.
06 - Arrange spinach or greens in 4 large bowls. Top each with roasted sweet potato, cherry tomatoes, red onion, and sliced chicken.
07 - Drizzle with dressing and add optional toppings like feta, parsley, or pumpkin seeds.

# Expert Suggestions:

01 -
  • The maple Dijon glaze transforms ordinary chicken into something extraordinary
  • Everything cooks on one sheet pan while you prep the fresh toppings
  • Leftovers taste even better the next day for effortless lunches
02 -
  • The chicken needs those 5 minutes of resting time or all those juices will run out onto your cutting board
  • Do not overcrowd the sweet potatoes on the baking sheet or they will steam instead of roast
  • The glaze burns quickly, so keep your heat at medium and watch closely
03 -
  • Pound the chicken breasts to even thickness before marinating for more uniform cooking
  • Use a light touch when tossing sweet potatoes so they do not break apart
  • Let the glaze cool slightly before whisking so it emulsifies properly

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