Description
A comforting bowl filled with tender chicken and roasted sweet potatoes, enhanced with a delicious maple syrup and Dijon mustard marinade.
Ingredients
- 1 pound Chicken breasts, diced
- 2 medium Sweet potatoes, peeled and cubed
- 2 tablespoons Olive oil
- ¼ cup Maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Marinate the chicken: In a bowl, combine maple syrup, Dijon mustard, garlic powder, salt, and pepper. Add the diced chicken and toss to coat. Let it sit for about 10 minutes.
- Prepare sweet potatoes: On a baking sheet, toss sweet potato cubes with olive oil, salt, and pepper. Spread them out evenly.
- Roast sweet potatoes: Place the baking sheet in the oven and roast for 25-30 minutes until tender and lightly caramelized.
- Cook chicken: While the sweet potatoes are roasting, heat a skillet over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes, or until fully cooked and golden.
- Combine and serve: In a bowl, layer the roasted sweet potatoes and cooked chicken. Garnish with chopped parsley, if desired.
Notes
Consider serving with a side salad or pairing with quinoa or brown rice. This dish freezes well for up to two months.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American