In a mixing bowl, whisk together Dijon mustard, maple syrup, 1 tablespoon of olive oil, minced garlic, and apple cider vinegar or lemon juice. Season with salt and black pepper to taste. This tangy marinade is crucial for the Maple Dijon Chicken, so give it a good blend until smooth and well combined.

Place the boneless skinless chicken breasts into the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally up to 4 hours.

Preheat your oven to 400°F (200°C). Peel and cube sweet potatoes, then toss them in a bowl with the remaining olive oil, smoked paprika, salt, and pepper. Spread the seasoned sweet potatoes onto a baking sheet and roast for 25–30 minutes.

Once the sweet potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place it in the pan. Cook for 6–7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

When the chicken and sweet potatoes are ready, slice the chicken into strips. In bowls, layer cooked quinoa or brown rice, add roasted sweet potatoes, top with fresh baby spinach or kale, and followed by sliced chicken. For extra flavor, sprinkle on toasted pecans or walnuts and any optional toppings you desire.