1. Preheat oven to 425°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 20 to 25 minutes, flipping once.

2. Add the broccoli to the same pan for the last 12 to 15 minutes of roasting, tossing with a little oil, salt, and pepper.

3. While the veggies roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, and smoked paprika, then cook for 6 to 8 minutes until browned and cooked through.

4. In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and minced garlic.

5. Pour the sauce into the skillet with the cooked chicken and toss for 1 to 2 minutes until the chicken is glossy and warmed through.

6. If using, start with a base of cooked rice or quinoa. Top with the roasted sweet potatoes, roasted veggies, and the maple Dijon chicken. Finish with a sprinkle of chopped parsley or green onions.