-When sweet and hearty meet with chicken and fall vegetables the feast can begin. These Maple Dijon Chicken Meal Prep Bowls are the best fall meal prep recipe on the planet.
I am so in love with the maple dijon combo I use it for everything. I love using it in salad dressings, in marinades, in sauces… Those two simply go incredibly well together.
Toss your favorite fall veggies in maple syrup and dijon mustard, roast them and enjoy the most delicious side dish ever. Add some cranberries and pecans and you’re golden.
How To Make Maple Dijon Chicken Meal Prep Bowls
I’ve tested baking the chicken with the maple dijon sauce but for whatever reason it always kind of burns.
When I add it to the vegetables though, they turn out absolutely delicious. I don’t know if it’s because the sauce doesn’t slip down to the baking sheet but rather sticks to the veggies or what but the sauce simply works magically for the veggies and not so magically for the chicken.
The veggies are sooo flavorful that I feel the chicken can easily stay a little more flavor-neutral with just poultry seasoning.
Simply sea salt and pepper work juuust fine for the chicken, too, if you don’t have poultry seasoning. My Greek Chicken Meal Prep Bowls were seasoned with just that and people are raving about the chicken, veggie, sauce combo.
This recipe absolutely fits into a clean eating meal plan and a paleo meal plan by the way.
How Long Do Chicken Meal Prep Bowls Last In The Fridge?
Most protein, be it animal protein or plant protein, lasts between 3 and 4 days. Which is why you will find most meal prep recipes created to make only 4 servings. The FDA recommends refrigerating fully cooked chicken no more than 3-4 days.
So now, that being said, I’ve eaten chicken on day number 5 countless times and have never ever had a problem.
I think the most important here is to use a meat thermometer to make sure you cook it through without overcooking it.
The safe internal temperature for chicken is 165F and that does NOT mean you have to bake it until it reaches that temperature but only until it reaches about 155F because once you take it out of the oven and let it rest for 5-10 minutes (ALWAYS LET IT REST) the internal temperature rises another 10 degrees.
If you cut right into your chicken breast, all the juices run out and you risk it not finishing cooking and also it becoming extremely dry. And who likes mega dry Maple Dijon Chicken Meal Prep Bowls for lunch 4 days in a row? No. No.
Take the chicken out when it reaches 155F, let it rest for 10 minutes, THEN cut into it and once it cooled down you can store safely store it in the fridge for “probably” longer than 4 days but of course, that’s not my recommendation, just sharing my experience here.
Without further ado, let’s get right into the recipe:
Maple Dijon Chicken Meal Prep Bowls
Ingredients
- 1 sliced onion
- 4 cups cubed sweet potato - (about 2 large sweet potatoes)
- 4 cups halved brussels sprouts - (about 2 lbs)
- 2 Tbsp dijon mustard
- 2 Tbsp olive oil
- 2 Tbsp real maple syrup
- 2 large chicken breasts
- avocado oil
- poultry seasoning - (see blog post to compare ingredients of mine)
- 1 cup pecan halves
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 400F.
- Add mustard, olive oil and maple syrup to a large bowl and whisk together until well combined.
- Add sliced onion, cubed sweet potato, and halved brussels sprouts to the bowl and toss until every piece of vegetable is covered in sauce from all sides.
- Place vegetables evenly in one layer onto a large baking sheet and roast for approximately 25 minutes stirring 2 or 3 times in between to avoid burning.
- Right after adding the vegetables to the oven, place 2 chicken breasts on a separate baking sheet, drizzle with a little oil and season generously with poultry seasoning. Then add to the oven with the vegetables for about 20 minutes or until the chicken reaches an internal temperature of 165F.
- Remove everything from the oven and stir pecan halves and dried cranberries into the roasted vegetables.
- Divide all ingredients amongst 4 meal prep bowls and store in the fridge for up to 4 days.
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Nancy says
As an inexperienced cook I need really detailed instructions, like size of potato cubes, size of chicken chunks……but more important, how do your reheat the bowls…. fry pan? microwave? over? It looks great…. can’t wait to try it…..
Lorena says
Nancy, did you watch the video? That will help you a lot with the sizing in relation to the size of hands. My husband eats his meal prep lunches cold, I reheat in a pan by stir-frying for a couple of minutes. You can also use the microwave though if you prefer. Everything works.
Linda Thom says
What is the name brand for the duck/poultry seasoning you were raving about? Went to my Kroger and saw nothing related. Thank you, Linda T
Lorena says
Hi Linda, the brand is Nomu. I live in Montreal, Canada. I’m not sure it’s sold in the US.
Linda Thom says
Thank you Lorena. I have checked out several stores and havent found it. I will google Nomu and see what I can figure. FYI my family loved the Mexican chicken prep bowl. Making the maple syrup chicken bowl today. I am really enjoying your thoughts on lots of vegetables and quick prep dinners. Going to make the fresh summer salad dressing for the holiday this weekend. Thank you Lorena, Linda Thom in Michigan USA
Linda Thom says
Ok, I have gone to the Nomu site out of S. Africa! :-) not going to order from there! Amazon does not offer the duck/chicken seasoning. So now how about telling me the store you purchased the seasoning and I will call them directly to see if they can send me some or possibly what store in the USA carries this brand. Thank you Lorena. Linda Thom
Lorena says
Hi Linda, I’m sorry. I live in Montreal, Canada. I don’t know if there are US shops that sell it. Here I bought it at Metro which is a big chain grocery store. I did find the Nomu on Amazon for you though, here is an affiliate link: https://amzn.to/2HvUbHx It’s the already ground version but it has the exact same spices so it’ll taste the exact same.
Linda Thom says
Thank you Lorena. You are so sweet. The Nomu company contacted me via email and they gave me the exact information you gave. Thanks! Ps I am making the recipe as I write. Also making the fresh summer salad and basil dressing! 😎 LT
Lorena says
YAY!!!
Pam says
This is a great recipe however it high in sugar . I switched out the maple syrup for the Walden farms 0/0/0 maple syrup . Also used half the sweet potatoes and made up the other 2 cups with red peppers and broccoli.
Elizabeth says
I made this recipe and it is delicious. However as I am diabetic I found it to be high in carbs. I could leave out the dried cranberries and use less sweet potato. I am wondering if you have any other suggestions to bring down the carb count.
Thank you.
Lorena says
To be honest Elizabeth, I don’t think this is the right recipe for you if you are diabetic. The cranberries and sweet potato are one thing but the maple syrup isn’t good for you either. I have a ton of low carb recipes on my blog. Just enter “low carb” in the search function and they will all show up.
Pam says
Try using Walden farms maple syrup. Zero sugar , zero carbs , zero calories. Amazing substitute