Prep & Roast Veggies (10 min prep, 25–30 min cook): Preheat oven to 400°F. Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, salt, pepper, and optional cinnamon/rosemary. Spread evenly on a sheet pan. Roast 15 minutes, stir, then roast another 10–15 until caramelized.

Cook Rice (20–25 min): While veggies roast, cook rice according to package directions. For more flavor, simmer with broth, garlic, or a bay leaf.

Make Maple Dijon Glaze (5 min): Whisk 1/3 cup maple syrup + 1/4 cup Dijon mustard in a bowl. Season chicken with salt and pepper; let rest 5 minutes.

Cook Chicken (10–12 min): Heat 1 tbsp olive oil in skillet over medium-high. Sear chicken 5–6 minutes per side, until golden and internal temp reaches 165°F. In last 2 minutes, brush both sides with glaze to caramelize. Rest 5 minutes, then slice against the grain.

Whisk Drizzle (2 min): Stir remaining 2 tbsp maple syrup + 1 tbsp Dijon mustard for finishing sauce.

Assemble Bowls (5 min): Divide rice, roasted veggies, and sliced chicken into bowls. Drizzle sauce and top with pecans, cranberries, or parsley. Enjoy warm!