Dijon Maple Chicken (Printable Version)
Juicy chicken with a maple mustard glaze paired with roasted sweet potatoes and fresh spinach on the side.
# Ingredients You'll Need:
→ Veggies
01 -
60 g fresh spinach leaves
02 -
3 big sweet potatoes, peeled and cut into chunks
→ Meat
03 -
900 g chicken breasts without skin or bones, chopped up
→ Flavors
04 -
Black pepper and salt, use as you like
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
→ Oils
08 -
15 ml olive oil
09 -
30 ml olive oil
→ Topping
10 -
15 g chopped fresh parsley, if you want
→ Dressing
11 -
15 ml apple cider vinegar
12 -
60 ml pure maple syrup
13 -
60 ml Dijon mustard
# Detailed Preparation Steps:
01 -
Share the roasted sweet potatoes and sticky chicken into 4 bowls. Put fresh spinach on top of each.
02 -
Warm a big skillet over medium-high heat. Add the chicken, sprinkle with salt and pepper, and cook for about 6-8 minutes, stirring now and then until the chicken looks done and browned. Take it off the heat and keep it aside.
03 -
Put the chicken back into the skillet. Pour the maple Dijon mix over and stir so every piece gets covered. Cook for a couple of minutes until the sauce thickens a bit.
04 -
Turn your oven to 200°C (400°F) to get it ready for roasting the sweet potatoes.
05 -
Put the cubed sweet potatoes in a big bowl. Add 30 ml olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until all pieces are coated well.
06 -
Spread the sweet potatoes out on a lined baking sheet in one layer. Roast them for 25 to 30 minutes, turning once halfway through, until they're nice and tender with a golden color.
07 -
In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, 15 ml olive oil, salt, and pepper till it's smooth.
08 -
If you want, drizzle the leftover sauce over the bowls and sprinkle some fresh parsley for a fresh touch and color.
# Helpful Tips:
01 -
Feel free to add more or less maple syrup to get your preferred sweetness. If you like a bit of heat, toss in some red pepper flakes in the sauce. This dish keeps well for up to 3 days in the fridge.