Ingredients
Scale
- 2 medium Sweet Potatoes (Substitution: Butternut squash or carrots)
- 2 tablespoons Olive Oil (Substitution: Avocado oil or melted coconut oil)
- 1 teaspoon Garlic Powder (Tip: Fresh minced garlic can be used)
- 4 breasts Chicken Breasts (Substitution: Chicken thighs)
- 3 tablespoons Maple Syrup (Substitution: Honey)
- 2 tablespoons Dijon Mustard (Tip: Whole grain mustard)
- 1 cup Quinoa or Brown Rice (Tip: Substituting with cooked leafy greens)
- Fresh Herbs (Suggestion: Use parsley or cilantro)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them with 1 tablespoon of olive oil, garlic powder, and a pinch of salt.
- Spread the sweet potatoes on a baking sheet and roast for about 20-25 minutes or until they are tender and caramelized.
- While the sweet potatoes cook, prepare the chicken by mixing the remaining olive oil, maple syrup, and Dijon mustard together in a small bowl.
- Place the chicken breasts in a baking dish and pour the maple Dijon mixture over them.
- Bake the chicken in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Prepare your quinoa or brown rice according to package instructions.
- Assemble your bowls by placing a base of quinoa or rice, followed by roasted sweet potatoes, and sliced chicken.
- Garnish with fresh herbs.
Notes
Leftovers can be stored in airtight containers for up to three days. Reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg