Description
Tender pan-seared chicken breast glazed with a sweet and tangy maple Dijon sauce, served over soft roasted sweet potatoes and fresh wilted spinach in a rustic layered bowl.
Ingredients
2 chicken breasts
2 medium sweet potatoes
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste
1 teaspoon fresh thyme leaves
2 cups baby spinach
Instructions
Preheat oven to 400°F (200°C). Peel and cube sweet potatoes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and fresh thyme to create the glaze.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and cook for 5-6 minutes per side until golden and cooked through.
During the last 2 minutes of cooking, brush the maple Dijon glaze over the chicken, allowing it to caramelize slightly.
Remove chicken from skillet and let rest for a few minutes. In the same skillet, add baby spinach and sauté quickly until just wilted.
To plate, layer roasted sweet potatoes as the base, arrange wilted spinach on one side, and fan sliced chicken breast on top. Drizzle any remaining glaze over the bowl.
Serve warm and enjoy the balance of tender chicken, sweet potatoes, and fresh spinach.
- Prep Time: 10 mins
- Cook Time: 25 mins