Preheat your oven to 400°F (200°C).

In a mixing bowl, combine maple syrup and Dijon mustard, then marinate chicken for at least 15 minutes.

Wash and peel sweet potatoes, cut them into bite-sized cubes, and toss with olive oil, salt, and pepper.

Spread sweet potato cubes evenly on a baking sheet lined with parchment paper and roast for 25–30 minutes until golden brown.

With about 10 minutes left, place marinated chicken on the same baking sheet and roast.

Check for doneness after 15–20 minutes; chicken should be at 165°F (75°C) and sweet potatoes tender.

Layer roasted sweet potatoes, chicken slices, and earthy greens in bowls.

Drizzle remaining maple-Dijon glaze over the bowls and serve.