Name: Maple Dijon Chicken Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lb boneless chicken breast (cut into bite-sized pieces); 2 medium sweet potatoes (peeled and cubed); 3 tbsp maple syrup (pure maple syrup preferred); 2 tbsp Dijon mustard (adds tanginess); 2 tbsp olive oil (for roasting and sautéing); 1 tsp garlic powder; 0.5 tsp black pepper (freshly ground); 1 tsp salt (to taste)

Alright, buckle up buttercups, because today we’re diving headfirst into the glorious mess that is Maple Dijon Chicken Sweet Potato Bowls. This isn’t just dinner; it’s a hug in a bowl, a flavor explosion, and frankly, a masterclass in getting your family to eat something that isn’t pizza without a fight. It’s special because it tastes fancy but requires zero fancy skills, and you should try it because your taste buds (and your sanity) deserve this kind of easy deliciousness.

The other night, I made this, and my husband, bless his cotton socks, decided to “help” by pre-heating the oven… to 500 degrees. For 20 minutes. I walked into the kitchen to a smell vaguely reminiscent of a burning marshmallow factory. Turns out, he thought “preheat” meant “maximum heat for maximum speed.” We had some very crispy sweet potatoes that night. He still swore it was delicious, mostly because he knows better than to question my cooking, especially when I’m armed with a spatula and a glare. We all make mistakes, folks, especially when attempting to assist.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Maple Dijon Chicken Sweet Potato Bowls

* Because it’s a one-pan wonder… mostly. (We’ll ignore the cutting board and a tiny bowl for the sauce, okay? Progress, not perfection.)
* It tricks picky eaters into thinking vegetables are fun. (They’re not, but the maple Dijon helps.)
* It tastes like you spent hours, when in reality, you probably spent 30 minutes scrolling TikTok while the oven did its thing.
* It makes enough for leftovers, which, let’s be real, are the best part of cooking anyway.
* It’s basically adult chicken nuggets, but, like, sophisticated adult chicken nuggets who pay taxes and remember to water their plants.

Time-Saving Hacks

– Don’t preheat the sheet pan. Seriously. Just toss everything on cold. Life is short, and so is my patience for waiting.
– Use parchment paper, or foil, or just accept that scrubbing baked-on sweet potato goo is your penance for enjoying delicious food. (I choose parchment every single time.)
– Buy pre-chopped sweet potatoes. Yes, they cost more. No, I don’t care when I’m hangry and five minutes from ordering pizza.
– Skip the chicken marinating time if you’re truly in a rush. Just coat it and bake. Will it be *as* flavorful? Maybe not. Will it still be delicious? Absolutely. You’re not trying to win a Michelin star, you’re trying to feed your family.

Serving Ideas

– Serve it with a giant glass of wine if the kids drove you absolutely bonkers all day. (No judgment here, we’ve all been there.)
– A simple green salad with a ridiculously simple vinaigrette (oil, vinegar, salt, pepper—boom, done) works if you’re feeling ambitious.
– Otherwise, just shove it straight into your face with a fork. It’s a complete meal, folks, no need to overthink it.
– Unless, of course, you want to get *really* fancy and sprinkle some fresh parsley on top. Then you’re basically a gourmet chef, obviously.

What to Serve It With

Whatever makes your heart sing, or whatever you find in the back of the fridge. It’s versatile like that.

Tips & Mistakes

Don’t overcrowd the pan. I know, I know, you want to shove all the chicken and potatoes onto one sheet because who has three sheet pans? But trust me, they’ll steam instead of roast, and nobody wants soggy. Use two pans if you have to, or just make less. When in doubt, a little extra maple syrup never hurt anyone. Except maybe your dentist. But that’s a problem for future you. Accidentally burn a few sweet potato bits? Call them “caramelized” or “crispy delights.” No one will know the difference unless they were watching you frantically scrape them off the pan. (Don’t ask me how I know.)

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!