Maple Dijon Chicken Bowls (Print version)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
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

→ Roasted Vegetables

09 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
10 - 12 ounces Brussels sprouts, trimmed and halved
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 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

# Directions:

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

# Expert Tips:

01 -
  • Everything cooks on one sheet and in one skillet, so cleanup feels almost like a reward instead of a chore.
  • The maple-Dijon glaze strikes that perfect balance between sweet, tangy, and savory that keeps you coming back for one more spoonful.
  • You can prep components ahead and assemble fresh, making weeknight dinners feel less chaotic than they actually are.
02 -
  • Don't skip pounding the chicken to even thickness—it's the difference between a perfectly cooked breast and one with dry edges and a thick center.
  • The glaze caramelizes best if you add it in the last couple of minutes of cooking; any earlier and it burns instead of deepening into something delicious.
03 -
  • If your maple syrup has crystallized, warm it gently in a small saucepan before whisking into the glaze—smooth syrup makes a silkier glaze that coats the chicken evenly.
  • Toast your pecans in a dry skillet for 2–3 minutes before serving; this deepens their flavor and makes the crunch more noticeable.
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