Description
A comforting and nourishing bowl featuring glazed chicken, roasted sweet potatoes, and fluffy quinoa, all brought together by a delightful maple-Dijon sauce.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 4 Chicken Breasts
- 3 tablespoons Maple Syrup
- 2 tablespoons Dijon Mustard
- 1 cup Quinoa or Brown Rice
- Fresh Herbs (parsley or cilantro)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare sweet potatoes by peeling and dicing into cubes.
- Toss them with olive oil, garlic powder, salt, and pepper in a mixing bowl.
- Spread the seasoned sweet potatoes onto a baking sheet lined with parchment paper.
- Marinate the chicken in a bowl with garlic powder, maple syrup, Dijon mustard, and olive oil.
- Nestle the marinated chicken next to the sweet potatoes on the baking sheet.
- Bake for 25-30 minutes until chicken is cooked and sweet potatoes are tender.
- Prepare quinoa by boiling in water until fluffy.
- Assemble bowls with quinoa, sweet potatoes, and chicken, topped with fresh herbs.
Notes
For meal prep, roast in bulk and store in individual containers for easy lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg