Description
A comforting bowl featuring seared chicken, roasted sweet potatoes, and quinoa, drizzled with a sweet and tangy maple Dijon sauce.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 4 Chicken Breasts
- 3 tablespoons Maple Syrup
- 2 tablespoons Dijon Mustard
- 1 cup Quinoa or Brown Rice
- Fresh Herbs (e.g., Parsley or Cilantro)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces, toss with olive oil, garlic powder, and salt, then spread on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until fork-tender and golden brown.
- While potatoes are roasting, rinse quinoa and cook according to package instructions (about 15 minutes).
- In a skillet, heat olive oil over medium-high, season chicken breasts, and sear for 4-5 minutes per side until golden.
- Mix maple syrup and Dijon mustard, pour over seared chicken, and simmer for 5 minutes until cooked through.
- Assemble bowls with quinoa, roasted sweet potatoes, glazed chicken, and garnish with fresh herbs.
Notes
Make-ahead tips: Prep sweet potatoes and chicken a day in advance. You can substitute chicken with tofu or chickpeas for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg