Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. If the chicken breasts are very thick, you can slice them in half horizontally to create thinner cutlets, which will cook more evenly and quickly. Season both sides generously with salt, pepper, garlic powder, and paprika.2 boneless, skinless chicken breasts, salt, 1 teaspoon garlic powder, 1 teaspoon paprika
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.2 tablespoons olive oil, 2 boneless, skinless chicken breasts
- While the chicken is resting, reduce the skillet heat to medium-low. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.1 clove garlic
- Pour in the maple syrup, Dijon mustard, apple cider vinegar, soy sauce (or tamari), and Worcestershire sauce (if using). Whisk everything together until well combined and smooth.1/4 cup pure maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon Worcestershire sauce
- Let the sauce simmer gently for 2-3 minutes, stirring occasionally. It should thicken slightly. Taste the sauce and adjust seasonings if needed; you might want a little more vinegar for tang or maple syrup for sweetness.
- Once slightly cooled, thinly slice the cooked chicken breasts against the grain.2 boneless, skinless chicken breasts
- Divide the cooked quinoa or brown rice evenly between two serving bowls. Top with the steamed or roasted broccoli florets, shredded carrots, and thinly sliced red onion.2 cups cooked quinoa or brown rice, 1 cup broccoli florets, 1/2 cup shredded carrots, 1/4 cup red onion
- Place the sliced maple Dijon chicken over the vegetables in each bowl. Drizzle generously with the warm maple Dijon sauce. Garnish with fresh parsley or chives and toasted nuts, if desired. Serve immediately and enjoy your flavorful Maple Dijon Chicken Bowl!2 boneless, skinless chicken breasts, 1/4 cup pure maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh parsley or chives, 1/4 cup toasted slivered almonds or pecans
Notes
Leftover Maple Dijon Chicken Bowl can be stored in an airtight container in the refrigerator for up to 3 days. Ensure all components are completely cooled before storing. To reheat, you have a few options for best results. For the best texture, reheat the chicken and vegetables separately from the grains. You can gently warm the chicken and vegetables in a skillet over medium-low heat, or in the microwave for 1-2 minutes, stirring halfway through. Warm the grains separately by steaming them briefly, microwaving them with a splash of water, or toasting them lightly in a dry skillet. Once warmed, reassemble the bowls and drizzle with any remaining sauce (which can also be stored separately). Freezing is also an option for longer-term storage. It's best to freeze the components separately if possible to maintain texture. Store individual portions of cooked chicken, grains, and vegetables in freezer-safe containers or bags. The sauce can also be frozen in small containers. Thaw overnight in the refrigerator before reheating as described above. Keep in mind that the quality of vegetables might slightly diminish after freezing and thawing.
