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Preheat your oven to 425F.
Transfer the brussels sprouts and sweet potato to a large lined baking sheet.
Drizzle the cubed sweet potato with olive oil and sprinkle with salt + pepper.
Make the maple balsamic glaze for the brussels sprouts by whisking together the olive oil, maple syrup, balsamic and salt until smooth.
Brush the brussels sprouts with this until evenly coated.
Transfer the baking sheet to the oven and bake for 25-30 minutes, or until golden brown.
Prepare the wild rice by adding it to a small pot with 2 cups of water.
Bring to a boil, turn to low and cover & cook for 15 minutes, or until there's no water left.
Whisk together the dressing ingredients and set aside.
Whisk together the spices to making your blackened chicken seasoning—evenly coat the chicken breasts in this.
Heat a skillet to medium heat and evenly coat in olive oil.
Once it's hot, sear the chicken breasts on each side for about 5 minutes, or until blackened.
Turn the heat to low and cover the pan.
Let the chicken continue to cook for about 5-6 more minutes, or until it's cooked all the way through.
Dice and set aside.
Assemble your bowl with all of your prepared ingredients and enjoy!