Step 1

Preheat oven to 400F.

Step 2

Add mustard, olive oil and maple syrup to a large bowl and whisk together until well combined.

Step 3

Add sliced onion, cubed sweet potato, and halved brussels sprouts to the bowl and toss until every piece of vegetable is covered in sauce from all sides.

Step 4

Place vegetables evenly in one layer onto a large baking sheet and roast for approximately 25 minutes stirring 2 or 3 times in between to avoid burning.

Step 5

Right after adding the vegetables to the oven, place 2 chicken breasts on a separate baking sheet, drizzle with a little oil and season generously with poultry seasoning. Then add to the oven with the vegetables for about 20 minutes or until the chicken reaches an internal temperature of 165F.

Step 6

Remove everything from the oven and stir pecan halves and dried cranberries into the roasted vegetables.

Step 7

Divide all ingredients amongst 4 meal prep bowls and store in the fridge for up to 4 days.