In a small bowl, whisk together maple syrup and Dijon mustard until well combined to create a delightful glaze for the Maple Dijon Chicken.

Preheat your grill or skillet to medium-high heat, ensuring it's hot enough for a good sear, about 5 minutes.

Pat the chicken breasts dry and season with salt and pepper. Brush half of the maple-Dijon glaze over the chicken.

Grill or pan-sear the chicken for 6–7 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).

Once done, set aside to rest for 5 minutes.

While the chicken rests, preheat your oven to 400°F (200°C). Cube the sweet potatoes and halve the Brussels sprouts, then toss them in olive oil, salt, and optional cinnamon and rosemary for added flavor.

Spread the vegetables on a baking sheet in a single layer for even roasting.

Place the baking sheet in the preheated oven and roast the sweet potatoes and Brussels sprouts for 25–30 minutes.

Stir halfway through cooking until they are tender and caramelized, watching for a golden color and an enticing aroma to signal they're ready.

While the vegetables are roasting, cook your brown or wild rice according to the package instructions, which usually takes about 15–20 minutes.

Once the rice is fluffy and tender, fluff it with a fork and keep it warm until assembling the bowls.

In wide, shallow bowls, start by layering a generous portion of rice as the base. Slice the resting chicken and arrange it on top of the rice, followed by the roasted sweet potatoes and Brussels sprouts.

Drizzle the remaining maple-Dijon glaze over each bowl for extra flavor, and if desired, sprinkle with pecans or dried cranberries.

Serve warm and enjoy the cozy, autumn-inspired meal!