Maple Balsamic Chicken Sweet Potato Bowl has that sweet-and-savory combination that makes a simple chicken dinner a lot more interesting.
The maple balsamic sauce is tangy with just enough sweetness, and once it cooks down in the skillet, it clings to the chicken.
There’s plenty going on in each bowl without making dinner complicated. Roasted sweet potatoes bring a little sweetness, broccoli adds some bite, and the fresh spinach underneath softens slightly from the warm ingredients.
It’s colorful, filling, and easy to divide into individual servings.
With 42 grams of protein per serving, this is a High Protein dinner that’s great for meal prep.
The roasted vegetables and chicken can be made ahead, then portioned with the spinach when you’re ready to serve.
The maple balsamic flavor is a nice change from spicy or heavily seasoned chicken bowls, especially when something a little sweeter sounds good.
Why You’ll Love This Maple Balsamic Chicken Sweet Potato Bowl
Sweet and Tangy Without Being Too Sweet
The balsamic vinegar keeps the maple syrup from taking over. You still get that touch of sweetness, but the sauce stays savory enough for dinner.
Plenty of Protein
Each serving has about 42 grams of protein, so these bowls are substantial enough for lunch or dinner.
Roasted Vegetables in Every Bowl
Sweet potatoes and broccoli roast on the same baking sheet, which keeps the vegetable portion simple and gives both a lightly browned finish.
Good for Meal Prep
The chicken, sweet potatoes, and broccoli hold up well in the refrigerator. Keep the spinach separate until serving so it stays fresh.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead. They may need a little extra cooking time depending on the size of the pieces.
Baby Spinach
Chopped kale, spring mix, or another sturdy salad green can replace the spinach.
Dijon Mustard
Whole-grain mustard works if that’s what you have. It will give the sauce a slightly different texture but still pairs well with the balsamic vinegar and maple syrup.
Broccoli
Cauliflower florets are an easy substitute and can roast alongside the sweet potatoes in the same way.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Maple Balsamic Chicken Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Maple Balsamic Sauce:
- 3 tablespoon balsamic vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon olive oil
- 1 clove garlic minced
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the sweet potatoes over one side of the prepared baking sheet.
- Place the broccoli on the other side of the baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle with salt.
- Roast the sweet potatoes and broccoli for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- Add the balsamic vinegar, maple syrup, Dijon mustard, 1 teaspoon olive oil, and minced garlic to a small bowl. Whisk until well combined.
- Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and the chicken. Season with garlic powder, onion powder, salt, and black pepper.
- Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Reduce the heat to medium-low. Add the maple balsamic sauce and stir to coat the chicken.
- Cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.
- Divide the baby spinach among 4 bowls. Divide the roasted sweet potatoes, broccoli, and maple balsamic chicken among the bowls. Spoon any remaining sauce from the skillet over each serving.
Notes
Tips and Tricks
Keep the vegetables spread out – Give the sweet potatoes and broccoli some room on the baking sheet so they roast instead of steaming. Cut evenly sized pieces – Keeping the sweet potato cubes close to ½ inch helps them finish cooking at the same time. Watch the sauce near the end – Maple syrup can reduce quickly. Once the sauce lightly coats the chicken, it’s ready. Store the spinach separately for meal prep – Add the warm ingredients after reheating so the spinach doesn’t become soggy in storage.Storing and Reheating
Refrigerator – Store the chicken, sweet potatoes, and broccoli in an airtight container for up to 4 days. Keep the spinach in a separate container when possible. Microwave – Reheat the chicken and roasted vegetables until hot, then serve over fresh spinach. Skillet – Warm the chicken and vegetables in a covered skillet over medium-low heat until heated through.Nutrition
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