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Tasty Maple Dijon Chicken with Veggies

Section: Evening Favorites

This meal has juicy grilled chicken breasts covered with a sweet maple and Dijon mix. The veggies, like sweet potatoes and Brussels sprouts, get roasted with spices and olive oil for extra flavor. It's all laid over brown or wild rice for a filling dish. You can toss in pecans or dried cranberries for some crunch and a hint of sweetness. This dish blends sweet, savory, and aromatic tastes for a wholesome dinner you'll love.

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Lindsey
Created By Lindsey
Most recently updated on Tue, 18 Nov 2025 02:54:52 GMT
Plate with chicken and veggies on it. Save
Plate with chicken and veggies on it. | cookbing.com

This dish with maple and Dijon chicken plus roasted veggies is a great cozy meal for any night. The sweet maple syrup pairs with the tangy mustard to make the chicken pop. Roasted sweet potatoes and Brussels sprouts bring warm, tasty vibes. It’s a healthy meal that leaves you feeling good and full.

I started fixing this when I wanted something healthy but comforting. It quickly became my go-to meal for easy and a bit fancy.

What You Need

  • Two skinless chicken breasts: lean meat that cooks quickly
  • Dijon mustard: gives a tang to balance the sweetness
  • Sweet potatoes: soft and sweet when roasted
  • Brown or wild rice: a nutty, wholesome side to catch all the juices
  • Brussels sprouts: add crispness and a bit of bitterness
  • Maple syrup: natural sweetener for glaze and caramelization
  • Salt and pepper: to bring all flavors together
  • Olive oil: helps the veggies roast to tender and golden
  • Cinnamon and rosemary: optional but warm up the veggies nicely
  • Chopped pecans or dried cranberries: optional crunch and flavor contrast
  • Pick firm Brussels sprouts with bright leaves and sweet potatoes without soft spots: to make sure produce is good

How To Fix It

Roast Vegetables:
Set the oven to 400°F. Cut sweet potatoes into bite-sized cubes so they cook evenly. Trim off any bad leaves and halve the Brussels sprouts. Toss veggies with olive oil, salt, and if you like, a bit of cinnamon and rosemary. Spread them on a baking sheet in one layer and roast for about 25 to 30 minutes till veggies are tender and a bit crisp on edges.
Cook Rice:
While veggies cook, prepare the rice following the package instructions. Fluff with a fork once done so it stays light.
Prepare Chicken:
Mix maple syrup and Dijon mustard and brush it over the chicken breasts. Cook chicken in a skillet or grill pan on medium heat for 6-8 minutes per side until it’s golden and cooked through. The glaze will thicken and create a tasty crust.
Put It Together:
Serve the rice on plates or bowls. Slice the chicken and place it on the rice. Add roasted veggies on the side.
Finish Up:
Drizzle a bit more of the maple-Dijon glaze on the chicken and veggies. Add pecans or dried cranberries if you want a sweet, crunchy touch.
A plate of food with chicken and vegetables.
A plate of food with chicken and vegetables. | cookbing.com

The glaze on the chicken is my favorite part. I usually make extra so I can add more on top when serving. This meal feels like cozy fall nights, when family gathers around and shares stories with something simple but made with love.

Storing Leftovers

Keep any leftovers in a sealed container in the fridge for up to three days. When warming up, cover with a damp paper towel to keep chicken juicy. Heat veggies gently so they don’t burn. Rice might dry out but adding a splash of water while reheating helps.

Switch It Up

If you want, swap chicken breasts for thighs for juicier dark meat. Try butternut squash in place of sweet potatoes for a different sweet taste and texture. Use mustard like whole grain or spicy brown to change the flavor a bit. You can also swap out Brussels sprouts for kale or green beans if you don’t love them.

Serving Suggestions

Go fresh with a green salad dressed simply with lemon and olive oil. Put a dollop of Greek yogurt or sour cream on the side if you want something creamy. Sprinkle fresh herbs like parsley or thyme on top for a pop of color and flavor.

A bowl of chicken with rice and vegetables.
A bowl of chicken with rice and vegetables. | cookbing.com

This meal nails an easy, tasty weeknight dinner that’s also a little special. The sweet glaze and roasting tricks really lift basic ingredients into something great.

Frequently Asked Cooking Questions

→ Which chicken cut should I use here?

Boneless, skinless breasts are best because they cook evenly and soak up that maple Dijon glaze nicely.

→ Can I swap out the veggies for something else?

Sure thing. You can switch sweet potatoes for carrots or parsnips, and green beans or asparagus work instead of Brussels sprouts.

→ Any tips to keep chicken juicy on the grill?

Try marinating the chicken briefly in the glaze and grill it over medium heat just until done. Don’t overcook it.

→ Why add cinnamon and rosemary to the veggies?

They bring warm, pleasant aromas that pair nicely with the veggies’ natural sweetness and boost the flavor.

→ Can I use other rice types with this?

Brown and wild rice are great for their flavor and chew, but white rice or quinoa work too if you like.

→ Do I really need to use pecans or dried cranberries?

Not mandatory. They add a nice crunch and sweet touch but you can skip them without changing the taste much.

Maple Dijon Chicken

Chicken grilled and glazed with maple Dijon, teamed with roasted Brussels sprouts, sweet potatoes, and rice.

Preparation Time
15 minutes
Time to Cook
30 minutes
Overall Time
45 minutes
Created By: Lindsey

Type of Recipe: Dinner

Cooking Difficulty: Great for Beginners

Cuisine Style: American

Servings Yielded: 2 Number of Servings

Diet Preferences: Gluten-Free Option, Dairy-Free Option

Ingredients List

→ Protein

01 2 skinless chicken breasts without bones

→ Glaze

02 1 tablespoon mustard, Dijon style
03 2 tablespoons syrup made from maple

→ Vegetables

04 1 cup Brussels sprouts, cut in halves
05 1 sweet potato, medium size, cut into cubes

→ Grains

06 120 grams raw brown rice or wild variety

→ Seasonings & Oil

07 Salt to your liking
08 1 tablespoon olive oil
09 Ground black pepper to taste
10 Optional: 1/4 teaspoon dried rosemary
11 Optional: 1/4 teaspoon ground cinnamon

→ Toppings (optional)

12 1 tablespoon chopped pecans or cranberries, dried

Detailed Cooking Steps

Step 01

Cook the wild or brown rice by following the instructions on the package until it's done.

Step 02

Mix the sweet potato cubes and Brussels halves with olive oil, salt, pepper, and if you want, cinnamon and rosemary. Roast in an oven at about 200°C for around 25 to 30 minutes until soft and starting to brown.

Step 03

Pour the leftover glaze over everything on the plate and sprinkle pecans or cranberries for a bit of crunch or tartness if you like.

Step 04

Place the cooked rice on plates, add slices of chicken on top along with the veggies you roasted.

Step 05

Mix together the maple syrup and Dijon mustard until smooth to make the glaze.

Step 06

Use a grill or skillet to cook the chicken breasts. Keep brushing them with the glaze while cooking until they’re done and nicely browned.

Helpful Hints

  1. Adding cinnamon and rosemary while roasting spices up flavors in a nice fall way.
  2. You can tweak the amount of maple syrup or mustard to get the sweet and tangy balance just right for you.
  3. It tastes best if you eat it right away, so the textures and flavors stay fresh.

Necessary Kitchen Tools

  • Skillet or grill
  • Pan for roasting
  • Pot for cooking rice

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has tree nuts if you add pecans on top

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 600
  • Fat Content: 23 grams
  • Carbohydrate Content: 55 grams
  • Protein Amount: 45 grams