Ingredients
1 1/2 lb (≈680 g) boneless skinless chicken breast, cut into bite‑sized pieces
1 1/2 lb (≈680 g) sweet potatoes, peeled and cut into 1″ cubes
1 ½ lb (≈680 g) Brussels sprouts, trimmed and halved
3 Tbsp extra‑virgin olive oil, divided
Sea salt and freshly ground black pepper, divided
1 cup quinoa (white, red, or tri‑color), rinsed
1 ½ cups chicken broth (or water)
½ cup chopped pecans, toasted
¼ cup dried cranberries
Sauce (Creamy Dijon‑Maple):
2 Tbsp Dijon mustard
1 Tbsp maple syrup
1 Tbsp lemon juice (or orange)
¼ cup olive oil
1 tsp fresh or dried thyme (or rosemary)
Salt and pepper, to taste
Instructions
Preheat oven to 400 °F (200 °C).
On a large rimmed baking sheet, toss sweet potato cubes with 1 Tbsp olive oil, 1 tsp salt and ¼ tsp pepper. Roast for about 15 minutes.
Meanwhile, toss Brussels sprouts with ½ Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper on one side of pan. Place chicken pieces on the other half, brush with remaining olive oil and season with remaining salt and pepper. Return to oven and roast all for about 25 minutes, until chicken reaches 165 °F and vegetables are caramelized
While roasting, cook quinoa in broth: bring to a boil, reduce to simmer, cook until absorbed (~15 min), fluff and season lightly with salt and pepper.
In a small bowl or jar, whisk together Dijon, maple syrup, lemon juice, olive oil, thyme, salt and pepper until smooth.
When veggies and chicken are done, let chicken rest briefly, then chop into bite‑size pieces.
Assemble bowls: divide quinoa among 4 bowls, top with roasted sweet potatoes, Brussels sprouts, chicken, dried cranberries and pecans. Drizzle the creamy Dijon‑maple sauce over each bowl.
Serve warm, garnish with extra thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main course
