Description
A comforting dish featuring caramelized sweet potatoes, juicy chicken, and fluffy quinoa, all harmonized with maple syrup and Dijon mustard.
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 the oven to 400°F (200°C).
- Prep the sweet potatoes by peeling and cubing them into 1-inch pieces.
- Toss sweet potatoes with olive oil, garlic powder, salt, and pepper.
- Roast the sweet potatoes on a baking sheet for 25-30 minutes.
- Combine maple syrup, Dijon mustard, salt, and pepper to create the chicken marinade.
- Marinate the chicken breasts in the mixture for at least 15 minutes.
- Heat a skillet over medium-high heat, adding olive oil.
- Cook the chicken for 5-7 minutes per side until it reaches 165°F (75°C).
- Rinse quinoa and cook according to package directions.
- Assemble bowls with quinoa, roasted sweet potatoes, and sliced chicken, garnished with herbs.
Notes
Pre-roast the sweet potatoes a day in advance to save time. Use an air fryer for crispy textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Keywords: chicken, sweet potatoes, quinoa, maple syrup, Dijon mustard, healthy, gluten-free