Go Back
–+ servings
Overhead view of a maple balsamic chicken sweet potato bowl with glazed chicken, roasted sweet potatoes, broccoli, and spinach in a black bowl on a rustic wooden board.

Maple Balsamic Chicken Sweet Potato Bowl

Nesting Lane
Maple Balsamic Chicken Sweet Potato Bowl is a High Protein dinner with roasted vegetables and maple balsamic glazed chicken.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Skillet
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Whisk
Instant-read Thermometer

Ingredients
 

For the Sweet Potatoes:

For the Chicken:

For the Maple Balsamic Sauce:

For the Bowls:

  • 4 cups chopped broccoli florets
  • 2 teaspoon olive oil
  • ¼ teaspoon salt
  • 4 cups fresh baby spinach

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

Calories: 426kcalCarbohydrates: 40gProtein: 42gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 795mgPotassium: 1522mgFiber: 7gSugar: 14gVitamin A: 19466IUVitamin C: 95mgCalcium: 135mgIron: 3mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane