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A close-up shot of the tender maple dijon chicken, showing the caramelized glaze and chopped parsley garnish in the meal bowl.

Maple Dijon Chicken Bowls: The Perfect Weeknight Meal

These Maple Dijon Chicken Bowls are the perfect healthy and delicious weeknight meal! Tender chicken is coated in a sweet and tangy sauce and served with roasted sweet potatoes, brussels sprouts, and quinoa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Dijon Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tbsp pure maple syrup
  • 2 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp soy sauce or tamari for gluten-free
  • 2 cloves garlic minced
For the Bowls
  • 2 medium sweet potatoes peeled and cubed
  • 1 lb brussels sprouts trimmed and halved
  • 1 tbsp olive oil
  • 1 cup quinoa uncooked
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper more to taste

Equipment

  • 1 Large Baking Sheet
  • 1 Large Skillet
  • 1 Medium Saucepan

Instructions
 

  1. Prepare the marinade: In a medium bowl, whisk together 1/4 cup olive oil, maple syrup, Dijon mustard, whole grain mustard, soy sauce, and minced garlic.
  2. Marinate the chicken: Add the cubed chicken thighs to the marinade and toss to coat. Set aside.
  3. Roast the vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss the sweet potatoes and brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
  4. Cook the quinoa: While the vegetables roast, cook the quinoa according to package directions.
  5. Cook the chicken: In a large skillet over medium-high heat, cook the chicken for 5-7 minutes per side, until cooked through and the sauce has caramelized. Alternatively, add to the vegetable sheet pan for the last 15 minutes of roasting.
  6. Assemble the bowls: Divide the cooked quinoa among four bowls. Top with roasted vegetables and the maple dijon chicken. Serve immediately.

Notes

For best meal prep results, store the chicken, vegetables, and quinoa in separate airtight containers in the refrigerator.
Feel free to substitute brussels sprouts with broccoli or asparagus.
Brown rice or farro can be used instead of quinoa.
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