Savory Harvest Chicken & Sweet Potato Bowls with Maple-Dijon Vinaigrette
Savor roasted sweet potatoes, Brussels sprouts and tender chicken served over quinoa with a tangy maple-Dijon vinaigrette in this 40-minute weeknight meal.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Skillet
- Pot
- Whisk
- Fork
- Chef's knife
- Cutting board
Ingredients
- 2 boneless, skinless chicken thighs or breasts
- Salt, pepper, garlic powder, smoked paprika (to season)
- 2 medium sweet potatoes, cubed
- 1 cup Brussels sprouts, halved
- 1 small red onion, sliced
- Olive oil (for tossing)
- 1 cup cooked quinoa or wild rice
- Dried cranberries
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- Salt
- pepper
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