Start by heating a skillet over medium heat or preheating your grill. Season the chicken breasts with salt and pepper, then brush them generously with a mixture of maple syrup and Dijon mustard. Cook the chicken for about 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing to retain juices.

While the chicken is cooking, wash and cube the sweet potatoes and halve the Brussels sprouts. Place them in a large bowl, drizzle with olive oil, and sprinkle with salt, pepper, and optional spices like cinnamon and rosemary for extra depth. Spread the vegetables on a baking sheet and roast them in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through, until tender and caramelized.

In the meantime, prepare the brown or wild rice according to package instructions, which usually takes about 25 minutes. Bring water to a boil, add the rice, and reduce to a simmer, covering for the specified time. Once cooked, fluff the rice with a fork and allow it to sit until ready to serve, creating a perfect base for your Maple Dijon Chicken & Roasted Sweet Potato Bowls.

To create your delightful bowls, start with a generous scoop of the cooked rice at the bottom of each serving dish. Top it with slices of the glazed chicken, and then layer on the roasted sweet potatoes and Brussels sprouts. The colorful presentation makes these bowls as appealing to the eyes as they are delicious to the palate.

Finally, drizzle the remaining maple Dijon glaze over each bowl for a delicious finish. Optionally, sprinkle some chopped pecans or dried cranberries on top for an added layer of flavor and crunch. Serve your Maple Dijon Chicken & Roasted Sweet Potato Bowls warm, allowing everyone to enjoy this comforting meal together!