Preheat the oven to 400°F.
In a bowl, combine chicken and broccoli with olive oil, minced garlic, lemon juice, salt, and pepper.
In another bowl, mix Dijon mustard, honey, olive oil, and garlic.
Add cubed sweet potatoes to the mixture and season with garlic, lemon, and olive oil.
Roast at 425°F for 15–18 minutes, adding salmon halfway through if desired.
Serve the meal in tortillas or over rice or cauliflower rice.
Incorporate Brussels sprouts, peppers, and onions for added flavor.
This dish is excellent served over rice or quinoa.
Top with avocado or a dairy-free sauce for a finishing touch.
