Dinner

Melt-in-your-Mouth Maple Dijon Chicken & Sweet Potato Bowls Recipe

ByCharlotte Montgomery February 20, 2026February 20, 2026

Introduction

This Melt-in-your-mouth Maple Dijon Chicken & Sweet Potato Bowl is a perfect blend of sweet and tangy flavors. Tender chicken thighs paired with caramelized sweet potatoes make for a comforting, healthy meal that’s easy to prepare and full of deliciousness.

A white bowl holds a meal with three main layers: on the right side, four pieces of grilled chicken thighs with brown, crispy skin covered in a smooth, light yellow sauce and sprinkled with chopped green herbs; behind the chicken, there is a mound of finely chopped dark green kale; on the left side, there are golden-brown roasted sweet potato cubes with slightly charred edges and a sprinkling of green herbs. All sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs
2 medium sweet potatoes, cubed
2 tablespoons olive oil
1/4 cup Dijon mustard
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
Salt and black pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
Step 3: While the sweet potatoes roast, prepare the chicken marinade. In a bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, remaining 1 tablespoon of olive oil, dried thyme, salt, and pepper.
Step 4: Add chicken thighs to the marinade, ensuring they are well coated.
Step 5: Once the sweet potatoes are almost done, place the marinated chicken on the same baking sheet, spreading the pieces out evenly.
Step 6: Continue roasting for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 7: Serve the chicken and sweet potatoes in bowls and enjoy warm.

Tips & Variations

For extra flavor, garnish with fresh parsley or a squeeze of lemon juice before serving.
If you prefer, substitute chicken thighs with chicken breasts, but watch cooking time closely to avoid drying out.
Add a handful of spinach or kale to the bowls for added greens and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, being careful not to overcook the chicken.

How to Serve

A white bowl holds two main layers: one side features pieces of grilled chicken coated with a creamy yellow sauce and sprinkled with fresh green herbs; the other side contains cubed roasted sweet potatoes with a slightly charred, dark orange texture, also topped with chopped green herbs. The chicken has a shiny, caramelized surface with a mix of brown and golden colors, while the sweet potatoes display a mix of bright orange and darker golden edges, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, but be sure to thaw and pat them dry before roasting to avoid excess moisture and ensure caramelization.

What can I substitute for maple syrup?

Honey or agave syrup work well as natural sweeteners that will maintain a similar flavor balance in the dish.