Pin The first time I made this maple Dijon chicken, my kitchen smelled like an autumn afternoon wrapped in cozy warmth. The combination of sweet maple syrup and tangy Dijon mustard creates this incredible glossy glaze that makes everything taste special, even on a random Tuesday. My roommate actually came home early that day, following the scent from the hallway, and asked what restaurant I'd ordered from.
I started making these bowls regularly during a particularly chaotic month when cooking dinner felt like just another item on an endless to-do list. Something about having all these warm, colorful components ready to assemble made the whole evening feel less overwhelming. My sister visited during that time and now she texts me weekly asking if I'm making "those bowls" when she comes over.
Ingredients
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay juicy throughout
- 1/3 cup pure maple syrup: Real maple syrup makes a difference here, the artificial stuff just doesn't give you that same rich depth
- 1/4 cup Dijon mustard: The sharpness cuts through the sweet maple perfectly, creating that restaurant-quality glaze
- 2 medium sweet potatoes: Peel and cube them small so they get tender and slightly crispy in the oven
- 1 lb Brussels sprouts: Trim and halve them, they develop this amazing sweetness when roasted that even skeptical eaters love
- 1 tablespoon olive oil for chicken plus 2 tablespoons for vegetables: Don't skimp here, the oil helps everything roast and caramelize beautifully
- 1 cup brown or wild rice: This hearty base makes the bowls feel substantial and keeps you satisfied for hours
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 finishes around the same time
- Prep the vegetables:
- Toss those sweet potato cubes and halved Brussels sprouts with olive oil, salt, pepper, and if you're feeling fancy, a pinch of cinnamon and chopped rosemary
- Roast until golden:
- Spread the vegetables evenly on a baking sheet and roast for 25 to 30 minutes, giving them a stir halfway through so nothing burns
- Whisk the glaze:
- In a small bowl, mix the maple syrup and Dijon mustard until completely combined, the mixture should be thick and glossy
- Sear the chicken:
- Pat the chicken dry and season both sides with salt and pepper, then heat olive oil in a skillet over medium-high heat and cook for about 6 minutes per side
- Add that magic glaze:
- Brush the maple Dijon mixture over the chicken during the last 2 minutes of cooking, letting it bubble and caramelize beautifully
- Let it rest:
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing, this keeps all those juices inside where they belong
- Build your bowls:
- Divide the rice among four bowls, top with roasted vegetables and sliced chicken, then drizzle any remaining glaze over everything
Pin These bowls became my go-to for Sunday meal prep after I realized how much better my week felt when dinner was already assembled. There's something comforting about opening the fridge and seeing those colorful components ready to go, like I'm giving future me a gift.
Making It Your Own
I've discovered that the maple Dijon glaze works wonderfully on other proteins too, from salmon to pork tenderloin. Sometimes I switch up the vegetables based on what's in my CSA box, but I always keep something sweet to balance that tangy glaze.
The Art of Roasting Vegetables
The key to perfectly roasted vegetables is giving them enough space on the baking sheet so they can actually get crispy. I learned this the hard way after too many batches of steamed, sad vegetables that never developed those delicious caramelized edges.
Meal Prep Magic
Store each component separately in the fridge and your bowls will stay fresh for days. The glaze can be kept in a small container and reheated slightly before drizzling, because cold glaze just doesn't coat quite the same way.
- Let everything cool completely before packing into containers to avoid condensation
- Keep the pecans and cranberries in separate bags so they stay crunchy
- Reheat the bowls at 350°F for about 15 minutes for that fresh-from-the-oven taste
Pin There's something deeply satisfying about a bowl dinner, all those flavors and textures coming together in one spoonful. I hope these maple Dijon chicken bowls become part of your regular rotation too.
Recipe Q&A
- → Can I grill the chicken instead of searing?
Yes, grilling works beautifully. Brush the chicken with the maple Dijon glaze during the last few minutes of grilling to achieve the same caramelized finish.
- → How long do these bowls keep for meal prep?
Store components separately in airtight containers. Rice and vegetables last 4-5 days, while chicken stays fresh for 3-4 days when refrigerated properly.
- → What vegetables can I substitute for Brussels sprouts?
Roasted broccoli, cauliflower, or butternut squash work well. Adjust roasting time as needed—denser vegetables may require a few extra minutes.
- → Can I make this vegetarian?
Absolutely. Substitute extra-firm tofu or tempeh for the chicken. Use the same maple Dijon glaze and cooking method for best results.
- → Is pure maple syrup necessary for the glaze?
Pure maple syrup provides the best flavor and consistency. Honey works as an alternative, though it will slightly alter the taste profile.
- → What type of rice works best?
Brown rice offers nutty flavor and extra fiber, while wild rice provides earthy notes. Both complement the maple Dijon flavors perfectly.