Cooking Steps

• Preheat your oven to 400°F (200°C).
• In a bowl, mix together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, salt, and black pepper. Coat the chicken breasts in this mixture and let them marinate for at least 10 minutes.
• On a baking sheet, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out evenly.
• Place the sweet potatoes in the preheated oven and roast for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
• While the sweet potatoes are roasting, heat a skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
• In the last few minutes of cooking, steam the broccoli florets until bright green and tender, about 3-5 minutes.
• In serving bowls, layer the roasted sweet potatoes, steamed broccoli, and fresh spinach or kale. Slice the chicken and place it on top.
• Drizzle any remaining maple dijon sauce over the chicken and garnish with fresh parsley if desired.