Description
A delightful meal combining sweet and savory flavors, featuring juicy chicken and roasted sweet potatoes over a bed of quinoa or brown rice.
Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 sweet potato, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- Fresh spinach or arugula for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the Dijon mustard and maple syrup until well combined.
- Season the chicken breasts with salt and pepper, then brush the maple Dijon mixture over them. Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place chicken on the same baking sheet. Bake for 25-30 minutes or until cooked through.
- Serve the chicken and sweet potatoes over a bed of cooked quinoa or brown rice. Top with fresh spinach or arugula.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg