Preheat your oven to 425°F (220°C).

In a medium bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, salt, black pepper, and smoked paprika until well combined.

Marinate the chicken breasts in half of the maple-Dijon mixture for at least 15 minutes.

Toss the diced sweet potatoes, red bell pepper, zucchini, and broccoli florets with balsamic vinegar, a pinch of salt, and olive oil.

Spread the veggie mixture on a baking sheet, ensuring enough space between each piece.

Place the marinated chicken breasts on a separate baking sheet.

Roast the veggies for 25-30 minutes, stirring halfway through.

Bake the chicken for 20-25 minutes, basting halfway with the remaining marinade.

Once cooked, let the chicken rest for a few minutes, then slice into strips.

Assemble the bowls with quinoa or rice at the bottom, topped with roasted veggies and sliced chicken.

Garnish with fresh parsley and serve warm.