Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 head broccoli, cut into florets
- 1 red bell pepper, seeds removed and chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup maple syrup
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the diced sweet potatoes, broccoli florets, chopped red bell pepper, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.
- While the vegetables are roasting, prepare the maple Dijon sauce: In a medium bowl, whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, dried thyme, and optional red pepper flakes.
- Add the cubed chicken breast to the maple Dijon sauce and toss until the chicken is thoroughly coated.
- After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Carefully add the coated chicken cubes to the other half of the baking sheet, arranging them in a single layer.
- Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized.
- Carefully remove from the oven. Serve the Maple Dijon Chicken and Roasted Veggies immediately, divided into individual power bowls.
Notes
For extra freshness, squeeze a little fresh lemon juice over the finished bowls before serving. You can also sprinkle with chopped fresh parsley or chives. This recipe is fantastic for meal prep; simply store cooled leftovers in airtight containers in the refrigerator for up to 3-4 days. Feel free to swap in other sturdy vegetables like Brussels sprouts, carrots, or zucchini. Adjust the maple syrup and Dijon ratios to your personal preference for sweetness or tanginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg