Ingredients
Scale
- For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper, to taste
- For the Chicken
- 4 chicken breasts
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and black pepper, to taste
- For the Bowl Base
- 1 cup quinoa or brown rice, cooked
- For Garnish
- Fresh herbs (parsley or cilantro)
Instructions
- Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into 1-inch cubes.
- Toss sweet potatoes with olive oil, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and caramelized.
- In a bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper.
- Coat chicken breasts in the marinade and let rest for at least 15 minutes.
- Cook chicken in a skillet over medium heat for 6–7 minutes per side, until golden and internal temperature reaches 165°F (74°C).
- Prepare quinoa or brown rice according to package instructions.
- Slice chicken and assemble bowls with grains, roasted sweet potatoes, and garnish with fresh herbs.
Notes
- This recipe is ideal for meal prep and keeps well in airtight containers for up to 4 days.
- Freeze individual portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasted & Skillet
- Cuisine: American