Sweet & Savory Maple Dijon Chicken Bowls with Pears

If you’ve been in a dinner rut lately, then this recipe is for you. I love winter soups and stews, but sometimes I’m just craving something flavorful and fresh. The roasted chicken and veggies, that creamy maple dijon sauce, hearty rice and fresh pears all in a bowl are a dream come true!

I’ve been trying to bring a little more variety into my kitchen and experimenting with seasonal produce to create something new, and these maple Dijon chicken thighs were a bit of a happy accident! I could not be more obsessed with them and could seriously eat them every single day. You guys are going to love this easy healthy dinner recipe!

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Why You’ll Love This Recipe

Complete Meal – With protein, carbs, veggies, and healthy fats, these bowls make for complete, filling meals on their own, meaning I can be in and out of the kitchen fast!
Healthy + High-Protein – With 42 grams of protein, 9 grams of fiber, and lots of vitamins and nutrients from the veggies, these bowls are a comfort food I feel good about feeding my family.
Gluten-Free – This maple Dijon chicken recipe is gluten-free and can easily be made nut-free and dairy-free to suit a variety of dietary needs. It’s also super easy to mix and match different toppings!
Weeknight-Friendly – With minimal prep and mostly hands-off oven time, this recipe is approachable even on busy nights. Everything comes together quickly with simple ingredients, making it a reliable option when I want something homemade without spending hours in the kitchen.

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Ingredients

Marinade & Drizzle

Dijon Mustard – Forms the base of the marinade, creating a tart, savory taste.
Maple Syrup – Adds sweetness and helps the chicken and veggies caramelize as they bake. Honey also tastes great.
Garlic – I use 4 teaspoons of minced garlic, but you can add more if you love strong garlic flavors.
Rosemary – Fresh rosemary is best!
Avocado Oil – Substitute any neutral oil you have on hand.
Lemon Juice – The acidity helps cut through the heaviness of the fats in the marinade, and the acid tenderizes the chicken. Freshly squeezed is best, but bottled lemon juice is totally fine, too.
Salt/Pepper

Veggies

Sweet Potatoes – Peeled and cut into cubes, these add sweet flavor and caramelize beautifully in the oven.
Purple Cabbage – Adds texture, color, and a mild sweetness once roasted.
Avocado Oil
Spices – Paprika, salt, and pepper add a savory flavor and depth.

Chicken

Chicken – I prefer boneless, skinless chicken thighs for this recipe, finding they are more flavorful and stay juicier than breasts, but you can use boneless, skinless chicken breasts, if preferred. Just make sure to adjust the baking time, if needed.
Cooking Spray

Bowls

Pears – Use any variety you like, such as Bartlett or Anjou.
Avocados – Hass avocados add a creamy consistency along with fiber and healthy fats.
Pecans – Lightly toasted and roughly chopped, these add a nutty flavor and a satisfying crunch.
Brown Rice – I use leftover Instant Pot brown rice or cooked rice packets to save time!
Cheese – Optional but highly recommended, crumbled goat cheese or feta cheese adds creaminess and a sharp, salty taste.

How to Make Maple Dijon Chicken Thigh Bowls

I love a sheet pan recipe, and this one doesn’t disappoint! The chicken and veggies cook together, keeping prep time minimal and cleanup easy. All you need is a large bowl, a large rimmed baking sheet, and a small bowl. Here’s how to make this sheet pan Maple Dijon Chicken and Pears recipe:

Marinate the chicken – Whisk all the marinade ingredients in a large bowl, and reserve part of the mixture for serving. Then, add the chicken, massage the marinade into the meat, and set aside.
Roast the veggies – Toss the sweet potatoes and cabbage with oil and seasonings. Spread the mixture in an even layer on a greased baking sheet, and bake until slightly tender.
Prepare the pears – In the meantime, mix the pears with a bit of the reserved marinade, coating them completely, and set aside.
Bake the chicken – Arrange the chicken in a single layer on top of the veggies, and return the pan to the oven, baking until the chicken cooks through and the sweet potatoes are fork-tender.
Serve – Divide the rice between bowls, and top it with the chicken and veggie mixture, pear slaw, avocado, toasted pecans, and cheese, if using. Add the remaining marinade, and enjoy!

Tips

Don’t skip reserving the marinade. Setting aside a portion of the marinade BEFORE adding the chicken allows you to safely drizzle extra flavor over the finished bowls.
Cut the sweet potatoes evenly. Keeping the cubes close to the same size helps them roast evenly and become fork-tender without overcooking.
Thinly slice the pears. Cutting the pears into matchsticks and tossing them with a little marinade allows them to blend in with the rest of the ingredients so you get a little bit of everything in each bite.
Broil for extra browning. If you like a bit of crispness, broil the chicken for 1-2 minutes at the end. Keep a close eye on it to prevent burning.
Use a meat thermometer. Take the guesswork out of cooking your chicken, and use a meat thermometer to ensure it reaches an internal temperature of 165°F, meaning it’s fully cooked and safe to eat.
Rest before serving. Let your chicken rest for 5-10 minutes before serving. This allows the natural juices to redistribute, keeping the thighs tender and juicy.

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Variations

Swap the protein. Use boneless, skinless chicken breasts instead of thighs, adjusting the cook time as needed, or try baked tofu or chickpeas for a plant-based option.
Change up the grain. Brown rice works well, but quinoa, farro, or white rice are all great alternatives. Cauliflower rice can be used for a lower-carb option, too.
Mix up the veggies. Substitute or add roasted Brussels sprouts, broccoli, or carrots, depending on what you have on hand.
Add extra crunch. Swap the pecans for walnuts or almonds, or add pumpkin seeds for a nut-free option.

How to Store

For the best results, I recommend storing the different components separately. The chicken, roasted vegetables, rice, and excess marinade will stay fresh in the fridge for 3-4 days or in the freezer for 2-3 months. The pear slaw, avocado, and cheese will keep fresh in separate airtight containers for 1-2 days.

To serve, I thaw frozen leftovers in the fridge overnight. Then, I warm the chicken, veggies, and rice in the microwave and assemble the bowls just before serving.

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Maple Dijon Chicken & Pear Bowls

Table of Contents

Sweet & Savory Maple Dijon Chicken Bowls with Pears

Why You’ll Love This Recipe