Ingredients
Equipment
Method
Preparation
- Begin by peeling and cubing the sweet potatoes into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper in a large bowl.
- Preheat the oven to 400°F (200°C) and spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast for about 30 minutes, stirring halfway.
- Season the chicken with salt and pepper. In a bowl, whisk together the maple syrup and Dijon mustard.
- Heat a skillet over medium-high heat, add olive oil, and cook the chicken for 6-7 minutes on each side until cooked through.
- Assemble the bowls starting with grains, then layer roasted sweet potatoes, sliced chicken, and drizzle with remaining sauce.
Nutrition
Notes
This dish is great for meal prepping; store components separately for freshness.
