Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, garlic powder, salt, and pepper.

Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through until tender and caramelized.

Whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper in a medium bowl to create the marinade.

Coat chicken breasts thoroughly in the marinade and let sit for at least 15 minutes.

Cook marinated chicken in a skillet over medium heat for 6-7 minutes on each side until golden brown and reaches 165°F (74°C).

Prepare quinoa or brown rice according to package instructions.

Slice cooked chicken and assemble bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.