Maple Dijon Chicken Sweet Potato (Print-Friendly Version)
Juicy grilled chicken, maple-Dijon glaze, roasted veggies, and rice—perfect balance of savory and sweet.
# What You’ll Need to Make This:
→ Grilled Chicken
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons pure maple syrup
03 -
1 tablespoon Dijon mustard
04 -
1 tablespoon olive oil
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Roasted Vegetables
07 -
2 medium sweet potatoes, peeled and diced
08 -
300 grams Brussels sprouts, halved
09 -
2 tablespoons olive oil
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
1/2 teaspoon ground cinnamon (optional)
13 -
1 teaspoon dried rosemary (optional)
→ Rice Base
14 -
200 grams brown rice or wild rice, uncooked
15 -
Water, as needed for cooking rice
→ Maple Mustard Drizzle
16 -
1 tablespoon pure maple syrup
17 -
1 teaspoon Dijon mustard
→ Toppings (Optional)
18 -
Chopped pecans, for garnish
19 -
Dried cranberries, for garnish
# How to Prepare:
01 -
Combine maple syrup, Dijon mustard, olive oil, salt, and pepper. Brush over chicken breasts. Grill or pan-sear over medium heat, basting occasionally, for 6–8 minutes per side until golden and cooked through.
02 -
Preheat oven to 200°C. Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and, if desired, cinnamon and rosemary. Arrange on a baking sheet and roast for 25–30 minutes until caramelized and tender.
03 -
Rinse rice under running water. Bring a pot of water to boil, add rice, and cook according to package instructions. Drain and fluff with a fork.
04 -
Divide cooked rice among serving bowls. Top with sliced chicken and roasted vegetables.
05 -
Whisk together maple syrup and Dijon mustard for the drizzle. Drizzle sauce over the assembled bowls. Garnish with chopped pecans or dried cranberries if desired.
# Extra Tips:
01 -
Roasting the vegetables with cinnamon and rosemary enhances autumn flavours. For maximum juiciness, let the chicken rest before slicing.