Start by preheating a stovetop grill pan or skillet over medium heat. Season the chicken breasts with salt and pepper, then brush them generously with the maple-Dijon glaze. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Once done, remove the chicken and let it rest to retain its juices.

While the chicken is resting, preheat your oven to 400°F (200°C). Cube the sweet potatoes and halve the Brussels sprouts, then toss them in a large bowl with olive oil, salt, and your chosen spices. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.

While the vegetables are roasting, prepare your brown or wild rice according to package instructions.

Once everything is cooked, assemble your bowls by starting with a layer of the fluffy cooked rice, topping with sliced rested chicken, roasted sweet potatoes, and Brussels sprouts.

Drizzle any remaining maple-Dijon sauce over the top and sprinkle with chopped pecans or dried cranberries before serving.