Prepare the Maple Dijon glaze by whisking together maple syrup and Dijon mustard in a small bowl.

Brush the chicken breast with the glaze, cook in a skillet over medium-high heat with olive oil, for 6-7 minutes per side until fully cooked.

Preheat the oven to 400°F (200°C). Roast cubed sweet potatoes and halved Brussels sprouts tossed in olive oil, salt, and optional spices for 25-30 minutes.

Cook the brown or wild rice in a saucepan according to package instructions, typically about 30 minutes.

Assemble the bowls starting with rice at the bottom, sliced chicken on top, followed by roasted sweet potatoes and Brussels sprouts.

Drizzle with remaining glaze and sprinkle with pecans or dried cranberries before serving.