Maple Dijon Chicken Bowls (Printable)

Juicy chicken glazed with maple and Dijon, paired with roasted sweet potatoes, Brussels sprouts, and nutty brown rice.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Maple Dijon Glaze

05 - 1/4 cup pure maple syrup
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh rosemary, finely chopped or 1/2 teaspoon dried rosemary

→ Roasted Vegetables

09 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
10 - 12 ounces Brussels sprouts, trimmed and halved or quartered
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon ground cinnamon

→ Rice Base

15 - 1 cup brown rice or wild rice, uncooked
16 - 2 cups water or broth
17 - 1/2 teaspoon salt

→ Toppings

18 - 1/4 cup chopped pecans, toasted
19 - 1/4 cup dried cranberries
20 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Cook rice according to package instructions using water or broth and salt, typically requiring about 40 minutes for brown rice.
02 - Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until caramelized and tender.
03 - Pound chicken breasts to even thickness and season both sides generously with salt and black pepper.
04 - Whisk together maple syrup, Dijon mustard, olive oil, and rosemary in a small bowl until well combined.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Brush generously with maple Dijon glaze during the final 2 minutes of cooking. Reserve any remaining glaze.
06 - Transfer chicken to a plate and allow to rest for 5 minutes, then slice into strips.
07 - Divide cooked rice among four serving bowls. Top with roasted sweet potatoes and Brussels sprouts. Add sliced chicken and drizzle with remaining glaze. Garnish with toasted pecans, dried cranberries, and fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The maple Dijon glaze is tangy, sweet, and deeply savory all at once—it's the kind of flavor that makes you want to lick the bowl.
  • Everything roasts or cooks in parallel, so you're genuinely done in under an hour without any real fussing.
  • It's naturally adaptable, so whether you need it gluten-free, dairy-free, or vegetarian, this bowl rolls with you.
02 -
  • Pounding your chicken to even thickness is not optional if you want it cooked through without dry spots—it's the difference between a meal you want to make again and one you don't.
  • The glaze thickens as it cools, so if you're making this ahead, warm it gently in a pan before drizzling, or it'll be stiff and clumpy.
03 -
  • Toast your pecans in a dry skillet for three to four minutes before adding them—this wakes up their flavor and makes them taste like you actually tried, even though it takes almost no time.
  • Make extra glaze and save it in a jar for the rest of the week; it's extraordinary on roasted vegetables, drizzled over salads, or even brushed on turkey meatballs.
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