Maple-Mustard Chicken and Roasted Root Veggie Bowls
A hearty meal-prep bowl with seasoned ground chicken, roasted carrots and sweet potatoes, and a tangy maple-mustard finish. Designed to hold well in the fridge and reheat easily for weekday lunches or dinners.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 140 g Brown Rice
- 90 g Carrot
- 10 g Dijon mustard
- 4 g Garlic
- 170 g Ground Chicken
- 12 g Maple Syrup
- 8 g Olive oil
- 50 g Red Onion
- 2 g Salt
- 40 g Spinach
- 180 g Sweet Potato
- 1 g Thyme
Instructions
- Preheat the oven to 220°C. Cook the brown rice according to package directions and set aside.
- Peel and chop the sweet potato, carrot, and red onion into small pieces. Toss with half of the olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking tray and roast for 20 to 25 minutes, stirring once halfway through.
- While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Add the garlic and ground chicken, breaking the meat apart as it cooks.
- Season the chicken with salt, pepper, thyme, Dijon mustard, and maple syrup. Cook until the chicken is fully cooked and lightly glazed.
- Fold the spinach into the hot rice and let it wilt slightly. Divide the rice mixture into meal-prep containers.
- Top each container with the roasted vegetables and maple-mustard chicken. Cool before sealing and refrigerating.