1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes out in a single layer on one side of the baking sheet.
3. In the same bowl, whisk together maple syrup, Dijon mustard, and 2 tablespoons olive oil to create the glaze. Season with a pinch of salt and pepper.
4. Place the chicken breasts on the other side of the baking sheet. Brush each breast generously with the maple Dijon glaze, reserving some for basting later.
5. Roast the chicken and sweet potatoes in the oven for 20 minutes. Halfway through, baste the chicken with more glaze and gently toss the sweet potatoes for even roasting.
6. Check the chicken for doneness—the internal temperature should reach 165°F (74°C). If needed, roast for an additional 5 minutes.
7. Remove the chicken and sweet potatoes from the oven. Let the chicken rest for 5 minutes before slicing into strips.
8. Assemble your bowls: start with a bed of baby spinach or mixed greens (if using), top with roasted sweet potatoes and sliced chicken.
9. Garnish with fresh thyme or parsley and sprinkle with toasted pecans or walnuts for a delightful crunch.
10. Drizzle any remaining maple Dijon glaze over the bowl for that extra burst of flavor.

When I’m in a hurry, I often prep the glaze in advance, a tip I learned during my intense days at Le Cordon Bleu. It saves time and lets the flavors meld beautifully. Also, resting the chicken is crucial—not only does it keep the meat tender, but it also lets the glaze settle into every bite.