Maple Dijon Chicken Bowls (Printable)

Juicy chicken glazed in maple and Dijon, served with roasted sweet potatoes, Brussels sprouts, and brown rice bowls.

# 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

→ Roasted Vegetables

09 - 2 medium sweet potatoes, peeled and cubed
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 and salt, approximately 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. Roast for 25 to 30 minutes, stirring halfway through, until caramelized and tender.
03 - Pound chicken breasts to uniform 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 olive oil in large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F. During final 2 minutes, brush both sides generously with maple Dijon glaze.
06 - Transfer cooked chicken to plate and allow to rest for 5 minutes. Slice into strips.
07 - Divide cooked rice among four bowls. Top with roasted vegetables and sliced chicken. Drizzle with remaining glaze and garnish with pecans, cranberries, and parsley. Serve warm.

# Expert Tips:

01 -
  • The maple Dijon glaze strikes that perfect balance between tangy and sweet, making even simple chicken taste like you've been cooking all afternoon.
  • Everything roasts on one sheet and cooks in the oven at the same time, so your stovetop stays mostly free and cleanup feels manageable.
  • You can prep components separately for the week and assemble fresh bowls whenever hunger hits, no soggy rice or dried-out chicken drama.
02 -
  • If your chicken is on the thicker side, it's worth the thirty seconds it takes to pound it—uneven thickness is why some recipes disappoint, and I learned this the hard way after serving rubbery chicken to people I cared about.
  • The glaze thickens slightly as it cools, so if you're making it ahead, just give it a quick whisk when you're ready to use it rather than letting it sit and seize up.
03 -
  • Make extra glaze and store it in a small jar in your fridge—it lasts for a week and transforms roasted vegetables or grilled salmon into something restaurant-quality without any extra effort.
  • The cinnamon in the roasted vegetables is subtle enough that no one will identify it by taste, but everyone will feel like something's more interesting and comforting than they expected.
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