Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 425°F (220°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, garlic powder, salt, and pepper.
- Spread the seasoned sweet potato cubes on a baking sheet and roast for 25–30 minutes, stirring halfway.
- In a bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper for the marinade.
- Coat the chicken breasts in the marinade and let marinate for at least 15 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for 6–7 minutes on each side until golden brown.
- Prepare quinoa or brown rice as per package instructions while the chicken cooks.
- Slice the cooked chicken. Assemble bowls by layering quinoa or rice, topped with roasted sweet potatoes and chicken, finished with fresh herbs.
- Optional: Drizzle extra maple syrup over the bowls before serving.
Notes
These bowls are a comforting meal that offers delightful variations and are perfect for meal prepping.
