Save The first time I made this maple Dijon glaze, I accidentally doubled the maple syrup because my measuring cup was fogged from dishwashing. Best mistake ever. That sweet tangy combination has become our go to for busy weeknights when we want something that feels special but does not take forever.
Last winter my neighbor dropped by right when I pulled the chicken from the skillet. The smell of maple caramelizing in the pan drew her across the street. We ended up eating these bowls on the couch while watching a terrible movie, and honestly it was perfect comfort food weather.
Ingredients
- 2 boneless skinless chicken breasts: Pounding them to even thickness helps them cook evenly and stay juicy
- 1/3 cup pure maple syrup: Real maple syrup makes all the difference here, artificial pancake syrup will not give you that rich caramelized finish
- 1/4 cup Dijon mustard: This cuts through the sweetness and adds that sharp tangy bite that makes the glaze sing
- 2 medium sweet potatoes: Peel and cube them small so they roast at the same speed as the Brussels sprouts
- 1 lb Brussels sprouts: Trim and halve or quarter depending on size, they get these crispy little edges in the oven
- 3 tablespoons olive oil: Divided between the vegetables and the chicken pan
- 1 cup brown or wild rice: Something hearty to anchor the bowl
- Salt and black pepper: Do not be shy with seasoning, the glaze is bold so the vegetables need to stand up to it
- 1/4 teaspoon ground cinnamon: Optional but it brings out the natural sweetness of the sweet potatoes
- 1 teaspoon fresh rosemary: Finely chopped, adds this earthy pine note that pairs beautifully with maple
Instructions
- Get everything started:
- Preheat your oven to 400°F and get the rice going according to the package directions. Set it aside when it is done.
- Prep the vegetables:
- Toss the sweet potato cubes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, cinnamon, and rosemary. Spread them on a baking sheet in a single layer.
- Roast until golden:
- Slide the vegetables into the oven for 25 to 30 minutes, stirring halfway through. You want them tender with some crispy caramelized edges.
- Make the magic glaze:
- Whisk together the maple syrup and Dijon mustard in a small bowl until smooth. The mixture will be thick and glossy.
- Season the chicken:
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. This helps create a nice sear.
- Sear the chicken:
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the chicken and cook for 5 to 6 minutes per side. Brush the glaze on during the last 2 minutes until it is bubbling and sticky. The internal temp should hit 165°F.
- Let it rest:
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This keeps all those juices inside.
- Build your bowls:
- Divide the rice among four bowls. Arrange the roasted vegetables and sliced chicken on top. Drizzle any remaining glaze over everything.
- Add the finishing touches:
- Sprinkle with chopped pecans, dried cranberries, and fresh parsley if you are feeling fancy. Serve warm.
Save My husband claimed he did not like Brussels sprouts until he tried them roasted with that hint of cinnamon and maple from the chicken juices. Now he asks for this dinner at least twice a month, and I have to admit seeing an empty bowl feels pretty good.
Meal Prep Magic
Store each component separately in airtight containers and they will keep beautifully for 4 days. The vegetables actually develop more flavor after sitting overnight, and the chicken stays moist when sliced before storing.
Make It Your Own
Swap in quinoa or farro for the rice if you want something different. The glaze works beautifully on salmon or pork chops too. For extra protein, throw in some chickpeas with the vegetables during the last 15 minutes of roasting.
Serving Ideas
These bowls are perfect for Sunday meal prep or a relaxed weekend dinner. The combination of sweet and savory is incredibly satisfying without leaving you feeling heavy.
- Pair with a simple green salad dressed with apple cider vinaigrette
- Crusty bread would be perfect for mopping up any extra glaze
- A glass of crisp white wine balances the sweetness of the maple
Save There is something about a bowl dinner that just feels like a hug. Hope this becomes one of those recipes you turn to without even thinking about it.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Boneless chicken thighs work wonderfully and may stay juicier. Adjust cooking time to 6-7 minutes per side and ensure internal temperature reaches 165°F.
- → What rice works best for these bowls?
Brown rice adds nutty flavor and chewy texture. Wild rice blends create beautiful color variation. For quicker prep, use pre-cooked rice or quinoa.
- → Can I roast the vegetables ahead of time?
Absolutely. Roast vegetables up to 3 days in advance and reheat at 350°F for 10-15 minutes. They may develop slightly crispier edges, which adds nice texture.
- → Is the maple Dijon glaze too sweet?
The Dijon mustard balances the maple syrup's sweetness. If you prefer less sweetness, reduce maple syrup to 1/4 cup or add an extra teaspoon of Dijon.
- → How do I store leftovers for meal prep?
Keep rice, vegetables, and chicken in separate airtight containers in the refrigerator for up to 4 days. Reheat each component individually, then assemble when ready to eat.
- → Can I make this vegetarian?
Yes. Substitute extra-firm tofu or tempeh for chicken. Press tofu to remove moisture, slice, and use the same maple Dijon glaze. Pan-sear until golden and slightly crispy.