Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh baby spinach or kale
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon of cinnamon, salt, and pepper. Spread them in a single layer on the baking sheet.
- Roast the sweet potatoes for 25–30 minutes, turning them halfway through, until they are soft and the edges are golden brown.
- While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet. Season with garlic powder and the remaining cinnamon. Cook for about 6–8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Reduce the heat to medium-low and pour the maple syrup over the chicken. Stir constantly for 2–3 minutes until the syrup bubbles and coats the chicken in a thick, shiny glaze. Remove from heat.
- Place a handful of fresh spinach or kale at the bottom of four serving bowls.
- Divide the roasted sweet potatoes and the glazed maple chicken evenly among the bowls.
- Top each bowl with dried cranberries and chopped toasted pecans for a boost of flavor and crunch.
- Serve warm and enjoy!
- Cook Time: less than 45 minutes