Description
This Maple Dijon Chicken Bowl is a delightful combination of tender baked chicken breasts coated in a sweet and tangy maple Dijon glaze, served over a nutritious bed of quinoa with steamed broccoli and fresh cherry tomatoes. Perfectly balanced with flavors and vibrant colors, this wholesome meal is quick to prepare and ideal for a healthy lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Bowl Components
- 2 cups cooked quinoa
- 1 cup steamed broccoli
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken.
- Prepare the marinade: In a medium bowl, combine maple syrup, Dijon mustard, olive oil, salt, and pepper, whisking until well blended.
- Coat the chicken: Thoroughly coat the chicken breasts in the maple Dijon mixture to ensure the flavors penetrate the meat.
- Arrange for baking: Place the coated chicken breasts into a baking dish, spreading them out evenly.
- Bake the chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (74°C).
- Rest and slice: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices; then slice it into strips for serving.
- Assemble the bowl: In serving bowls, layer the cooked quinoa, steamed broccoli, halved cherry tomatoes, and sliced maple Dijon chicken to create a colorful, balanced meal.
Notes
- Make sure not to overbake the chicken to keep it juicy and tender.
- Cook quinoa ahead of time or use pre-cooked quinoa to save preparation time.
- Feel free to substitute broccoli with other steamed vegetables like green beans or asparagus.
- This dish can be stored in the refrigerator for up to 3 days, perfect for meal prepping.
- To add extra crunch, sprinkle chopped nuts like almonds or walnuts on top.
