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Maple Dijon Chicken, Sweet Potato Bowls

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Ingredients

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  • 2 boneless skinless chicken breasts
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium sweet potatoes, cubed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • Pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or kale
  • 1/4 cup toasted pecans or walnuts
  • Optional: goat cheese
  • Optional: avocado
  • Optional: dried cranberries

Instructions

  1. Mix Dijon mustard, maple syrup, olive oil, garlic, apple cider vinegar or lemon juice, salt, and pepper. Coat chicken and marinate for 30 minutes to 4 hours.
  2. Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast at 400°F for 25–30 minutes until tender. <
  3. id=”instruction-step-3″>3. Grill or pan-sear chicken for 6–7 minutes per side, until cooked through.
  4. d=”instruction-step-4″>4. Slice chicken and assemble bowls with quinoa or brown rice, roasted sweet potatoes, greens, and chicken.
  5. d=”instruction-step-5″>5. Add nuts and optional toppings. Drizzle with optional maple Dijon dressing if desired.

Find it online: https://www.rapidrecipes.blog/maple-dijon-chicken-bowls/