Preheat the oven to 425°F (220°C).

In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper.

Spread the sweet potatoes on a baking sheet in a single layer.

Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

While the sweet potatoes are roasting, prepare the maple glaze by whisking together maple syrup, soy sauce, and Dijon mustard in a small bowl.

Heat a skillet over medium heat and add the chicken breasts.

Cook the chicken for about 6-7 minutes on each side, or until cooked through and no longer pink in the center.

During the last few minutes of cooking, brush the chicken with the maple glaze, allowing it to caramelize slightly.

Once the chicken is cooked and the sweet potatoes are roasted, plate the chicken alongside the sweet potatoes.

Drizzle any remaining maple glaze over the chicken and garnish with chopped parsley.

Serve warm and enjoy!