Name: Caramelized Maple Dijon Chicken with Roasted Sweet Potato Ribbons
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 large sweet potato (about 12 oz), peeled; 1 tbsp avocado oil (or more olive oil); 1/2 tsp ground cinnamon; 1/4 cup toasted pecans, roughly chopped (optional, omit for nut allergies); 2 cups baby spinach; 1/4 cup crumbled goat cheese (or dairy-free option)

Caramelized Maple Dijon Chicken with Roasted Sweet Potato Ribbons

CookwithNewsletter

This vibrant, gluten-free dinner reimagines high-protein comfort food with dessert-worthy flair by caramelizing chicken in a glossy maple-Dijon glaze. Sweet potato ribbons, roasted until crispy at the edges, add a playful, candy-like texture—while a touch of cinnamon brings subtle warmth. Earthy spinach tames the sweetness, and a final flourish of tangy goat cheese and toasted pecans makes every forkful feel rich and special. Designed for weeknight efficiency and California’s late-summer produce, this meal delivers both the power you need for tomorrow and the treat you crave tonight.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a quarter sheet pan or large baking sheet with parchment paper.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper.
Pat chicken breasts dry. Place in a shallow dish or bowl. Pour half the maple-Dijon mixture over the chicken, turning to coat well. Let marinate while you prep the potatoes (5-10 min).
Using a vegetable peeler or mandoline, shave the sweet potato into long ribbons. Toss ribbons with avocado oil, cinnamon, and remaining 1/2 tsp salt in a large bowl.
Spread sweet potato ribbons in a single layer on one side of the prepared baking sheet. Place marinated chicken breasts on the other side. Drizzle any extra marinade over the chicken.
Roast for 18-22 minutes, flipping sweet potato ribbons halfway through, until the chicken is caramelized and cooked through (internal temp 165°F) and sweet potatoes are crisp at the edges and tender in the center.
Remove from oven. Let chicken rest 5 minutes. Toss roasted sweet potato ribbons with spinach while still warm so the greens wilt slightly.
Slice chicken and serve over the sweet potato-spinach mixture. Sprinkle with toasted pecans (if using) and crumbled goat cheese. Drizzle with any pan juices.