Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.

Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.

While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over medium high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.

Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add 1/2 TBSP butter and stir until melted. Return chicken to pan and toss to coat.

Split sweet potatoes down the middle and season with salt and pepper. Top each half with 1/2 TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.

Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.