Prepare the Chicken: Preheat your grill or skillet over medium heat. Mix together ¼ cup of maple syrup and 2 tablespoons of Dijon mustard in a small bowl for your glaze. Brush this mixture onto 1 pound of chicken breast and cook for about 6–7 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C).

Roast the Vegetables: Preheat your oven to 400°F (200°C). Peel and cube 2 medium sweet potatoes, and halve 1 cup of Brussels sprouts. Toss these veggies with 2 tablespoons of olive oil, salt to taste, and optional spices in a large bowl. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.

Cook the Rice: Prepare your rice base by cooking 1 cup of brown rice or wild rice according to the package instructions, typically taking 20–25 minutes. Fluff the rice once done and set aside.

Assemble the Bowls: In a large serving bowl, layer a generous scoop of your cooked rice as the base. Slice the glazed chicken breast and arrange it on top of the rice, followed by the roasted sweet potatoes and Brussels sprouts.

Add Finishing Touches: Drizzle the remaining maple Dijon glaze over the assembled bowls. Sprinkle with chopped pecans and dried cranberries for added texture and sweetness. Serve warm.