Preheat your oven to 400°F and start cooking your rice according to package directions (usually 30-40 minutes).

Prepare your vegetables by peeling and cubing the sweet potatoes into uniform ¾-inch pieces. Halve or quarter the Brussels sprouts depending on size. In a large bowl, toss the vegetables with 2 tablespoons olive oil, salt, pepper, and optional cinnamon or rosemary until evenly coated.

Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are fork-tender with golden brown edges and the Brussels sprouts have crispy, slightly charred tips.

While the vegetables roast, whisk together the maple syrup and Dijon mustard in a small bowl until smooth. Pound your chicken breasts to an even ¾-inch thickness using a meat mallet and season both sides generously with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

During the final 2 minutes of cooking, brush generous amounts of the maple-Dijon glaze on both sides, letting it caramelize.

Remove the chicken from heat and transfer it to a cutting board. Let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping your chicken moist.

Assemble your bowls by dividing the rice among four bowls, then layering on the roasted vegetables and sliced chicken. Drizzle any remaining glaze over the top and finish with optional pecans, cranberries, and fresh parsley.