Preheat your grill or pan over medium heat. Mix together ¼ cup maple syrup and 2 tablespoons Dijon mustard to create a glaze. Season 1 pound of chicken breast with salt and brush it with the glaze. Cook for about 6–7 minutes per side, until golden-brown and reaches internal temperature of 165°F (75°C).

Peel and cube 2 medium sweet potatoes and halve 1 cup Brussels sprouts. Toss with 2 tablespoons olive oil, salt, and optionally, ½ teaspoon of cinnamon and rosemary. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, stirring halfway until tender.

Boil water in a saucepan for 1 cup of brown or wild rice. Add rice and a pinch of salt, lower heat to a simmer, cover, and cook for 20–25 minutes until tender.

Assemble the bowls starting with a scoop of rice. Slice the chicken and lay on top with roasted sweet potatoes and Brussels sprouts.

Drizzle remaining maple-Dijon glaze over the top, sprinkle with chopped pecans and dried cranberries, and serve warm.