# How-To Steps:
01 - Preheat oven to 400°F. Cook rice according to package directions and set aside.
02 - In a large bowl, toss sweet potato cubes and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, cinnamon, and rosemary if using. Spread evenly on a baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway through, until golden and tender.
04 - In a small bowl, whisk together maple syrup and Dijon mustard until smooth.
05 - Pat chicken breasts dry and season both sides generously with salt and pepper.
06 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side, brushing with maple Dijon glaze during the last 2 minutes until cooked through to internal temperature of 165°F.
07 - Remove chicken from skillet and let rest for 5 minutes before slicing.
08 - Divide rice among four bowls. Top with roasted vegetables and sliced chicken. Drizzle with any remaining glaze.
09 - Add optional toppings: chopped pecans, dried cranberries, and fresh parsley. Serve warm.
