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In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, vinegar, salt, and pepper. Place chicken breasts in the marinade, coating well. Cover and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
Heat a skillet or grill pan over medium heat. Add the marinated chicken and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the leftover marinade for an extra glaze. Remove from heat and let rest for 5 minutes before slicing.
Divide quinoa or rice between two large bowls. Top with roasted sweet potatoes, sliced Maple Dijon chicken, and a handful of greens. Sprinkle with toasted nuts and your favorite toppings like goat cheese or avocado.
If desired, whisk together a quick dressing using 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, and a squeeze of lemon juice. Drizzle over the bowls and serve warm.