Save The first time I made this maple Dijon chicken, my kitchen smelled like an autumn cabin and I couldn't stop sneaking tastes of the glaze straight from the spoon. Something about that sweet and tangy combination gets absolutely magical when it hits the hot pan and starts bubbling into a sticky, golden lacquer. Now it's become my go-to when I want something that feels special but doesn't require hours of hovering over the stove.
Last winter, my sister came over after a particularly rough week at work, and I put these bowls together without really thinking about it. She took one bite, got quiet for a moment, and then said this was exactly the kind of food that makes you feel like everything's going to be okay. Since then, it's become our official 'bad day comfort food' and I've learned to always keep the ingredients stocked.
Ingredients
- 2 boneless skinless chicken breasts pounded to even thickness: Pounding ensures they cook evenly and stay juicy throughout
- 1/3 cup pure maple syrup: Real maple syrup makes all the difference here, imitation just doesn't caramelize the same way
- 1/4 cup Dijon mustard: This provides the sharp tangy contrast that balances the maple sweetness perfectly
- 2 medium sweet potatoes peeled and cubed: They get these wonderfully crispy edges in the oven while staying creamy inside
- 1 lb Brussels sprouts trimmed and halved: Roasting transforms them into little sweet nutty bites that even sprout skeptics love
- 1 cup brown or wild rice uncooked: The nutty flavor and chewy texture make these bowls feel substantial and satisfying
- 2 tablespoons olive oil divided: One tablespoon for the vegetables, one for searing the chicken to golden perfection
Instructions
- Get your oven and rice going:
- Preheat your oven to 400°F and start cooking the rice according to the package directions so everything comes together at the same time.
- Prep the vegetables for roasting:
- Toss the sweet potato cubes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and cinnamon if you're using it, then spread them in an even layer on a large baking sheet.
- Roast until golden and tender:
- Slide the vegetables into the hot oven for 25 to 30 minutes, giving them a stir halfway through, until they're beautifully caramelized and fork tender.
- Whisk together the glaze:
- In a small bowl, combine the maple syrup and Dijon mustard, whisking until completely smooth and set it aside.
- Sear the chicken to golden perfection:
- Pat the chicken breasts completely dry, season generously with salt and pepper, then heat 1 tablespoon olive oil in a skillet over medium high heat and sear for 5 to 6 minutes per side.
- Add the glaze at the end:
- Brush the maple Dijon mixture over the chicken during the last 2 minutes of cooking, letting it bubble and caramelize until the chicken reaches 165°F internally.
- Let it rest before slicing:
- Remove the chicken from the skillet and let it rest for 5 minutes so the juices redistribute, then slice it against the grain.
- Build your perfect bowl:
- Divide the cooked rice among four bowls, arrange the roasted vegetables and sliced chicken on top, drizzle with any remaining glaze, and add pecans, cranberries, or parsley if you're feeling fancy.
Save These bowls have become my default meal prep Sunday ritual because they reheat beautifully and actually taste even better after the flavors have a chance to mingle overnight. There's something so satisfying about opening the fridge on a Tuesday and knowing I have such a delicious, wholesome meal waiting for me.
Make It Your Own
I've started playing around with different roasted vegetables depending on what's in season, and butternut squash or carrots work beautifully in place of the sweet potatoes. Sometimes I'll add a handful of quinoa to the rice for extra protein, or swap in farro when I want something with more chew and nuttiness.
Perfect Pairings
A simple arugula salad with lemon vinaigrette cuts through the richness of the glaze and adds a fresh peppery element that balances everything nicely. On colder nights, I'll serve it with a cup of butternut squash soup for the ultimate cozy dinner experience.
Meal Prep Magic
The secret to meal prep success is storing each component separately in glass containers, which keeps everything fresh and prevents the rice from getting soggy. The chicken and vegetables reheat beautifully at 350°F for about 15 minutes, and you can even freeze the glazed chicken for up to three months if you want to get ahead.
- Let everything cool completely before packing to avoid condensation
- Store the glaze separately and add it fresh when reheating for the best texture
- Always pack a wedge of fresh lemon on the side to brighten everything up
Save Hope these bowls bring as much comfort to your table as they have to mine.
Recipe FAQs
- → How long do the roasted vegetables stay fresh?
Roasted sweet potatoes and Brussels sprouts maintain best quality for 3-4 days when stored in airtight containers in the refrigerator. For meal prep, keep components separate and reheat vegetables in the oven at 350°F for 10-15 minutes to restore crispiness.
- → Can I use chicken thighs instead of breasts?
Boneless chicken thighs work beautifully and stay juicy longer. Adjust cooking time to 6-8 minutes per side and ensure internal temperature reaches 165°F. Thighs pair exceptionally well with the maple Dijon glaze.
- → What other vegetables can I add?
Butternut squash, parsnips, or carrots complement the sweet potato well. Kale or spinach can be added during the last 5 minutes of roasting. Bell peppers or red onions also add color and flavor to the vegetable medley.
- → Is the glaze too sweet?
The maple syrup provides subtle sweetness balanced by Dijon mustard's tanginess. For less sweetness, reduce maple syrup to 1/4 cup or add extra mustard. The glaze caramelizes beautifully without becoming sugary.
- → Can I make this vegetarian?
Substitute extra-firm tofu or tempeh for chicken. Press tofu, slice into thick slabs, and pan-sear before brushing with glaze. The cooking time remains similar, and the maple Dijon flavor works wonderfully with plant-based proteins.
- → What sides complement these bowls?
A simple arugula salad with vinaigrette, warm dinner rolls, or roasted garlic naan pair nicely. For extra protein, serve with a side of quinoa or add a hard-boiled egg. The bowls are complete meals on their own.