Maple Dijon Chicken Bowls (Printable Version)

Juicy glazed chicken with roasted sweet potatoes, Brussels sprouts, pecans, cranberries, and herbs over brown rice.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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. Cook rice according to package instructions with water or broth and salt, approximately 40 minutes for brown rice.
02 - Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread in single layer on large 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 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 internal temperature reaches 165°F. During final 2 minutes, brush generously with maple Dijon glaze.
06 - Transfer chicken to plate and let 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 fresh parsley. Serve warm.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinners actually feel manageable instead of stressful.
  • Everything gets roasted or sautéed in one motion, so cleanup is refreshingly minimal—just the way meals should be.
  • The layers of flavor—sweet maple, sharp mustard, nutty pecans, tart cranberries—make something simple feel special enough to serve to guests.
02 -
  • Pounding your chicken to even thickness is non-negotiable—I learned this the hard way by serving guests a bowl where half the chicken was still slightly pink and the other half was tough as leather.
  • Don't skip toasting your own pecans; the difference between raw and toasted is the difference between a good bowl and one that stays in people's memory.
  • Reserve extra glaze before you brush it on the chicken—there's nothing worse than running out of that beautiful maple-mustard drizzle when you're finishing your bowl.
03 -
  • Make extra glaze and keep it in the fridge for up to a week—it becomes an impromptu sauce for roasted vegetables, drizzled over grilled fish, or even swirled into plain yogurt for a surprising dip.
  • If your chicken breasts are particularly thick, butterfly them or cut them horizontally to create thinner pieces that cook through faster and are easier to eat in a bowl without a knife.
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