Description
A hearty, one-bowl meal featuring tender maple-Dijon glazed chicken with perfectly roasted sweet potatoes, cranberries, and toasted pecans. This fall-inspired dish offers a balance of sweet, tangy, and savory flavors in every bite.
Ingredients
4 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and cubed
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp olive oil
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/3 cup dried cranberries
1/4 cup chopped pecans
2 garlic cloves, minced
1 tbsp apple cider vinegar
1 tbsp honey
1/4 cup chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, thyme, salt, and pepper on a baking sheet
In a bowl, mix chicken breasts with 1 tbsp maple syrup, 1 tbsp Dijon mustard, garlic, and remaining salt/pepper
Heat remaining oil in a skillet over medium-high, cook chicken 5-6 minutes per side until golden
In separate bowl, combine remaining 2 tbsp maple syrup, 1 tbsp Dijon mustard, apple cider vinegar, and 1 tbsp honey for dressing
Roast sweet potatoes 25-30 minutes until tender
Assemble bowls with sweet potatoes, topped with chicken, cranberries, pecans, parsley, and dressing
Serve immediately
Notes
Use parchment paper for easier cleanup
Toast pecans 3-4 minutes at 350°F before adding
Replace cranberries with dried cherries if preferred
Store leftovers in airtight containers for 2-3 days
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 22g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg