Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, thyme, paprika, salt, and pepper to make the glaze.

Place the chicken on one side of the prepared baking sheet and brush or drizzle it with half of the maple-Dijon mixture, coating each piece well.

In a large bowl, toss the cubed sweet potatoes, red onion wedges, and broccoli florets with olive oil, salt, and pepper until evenly coated.

Spread the vegetables out on the other half of the baking sheet in a single layer.

Roast in the preheated oven for 20–25 minutes, turning the vegetables and brushing the chicken with the remaining maple-Dijon glaze halfway through.

Continue roasting until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

Remove from the oven and let the chicken rest for a few minutes, then slice it into strips.

Assemble the bowls by dividing the cooked rice, quinoa, or greens among four bowls. Top each with sliced chicken and a generous portion of roasted vegetables.

Add optional toppings like avocado slices, toasted seeds, or chopped parsley if desired.