1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

2. In a large bowl, toss the sweet potato cubes with 2 tablespoon of olive oil, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on one half of the prepared baking sheet.

3. In the same bowl, combine the chicken breasts with the remaining olive oil, maple syrup, apple cider vinegar, thyme, salt, and pepper. Toss to coat the chicken evenly.

4. Place the maple-glazed chicken breasts on the other half of the baking sheet, ensuring they are not overlapping.

5. Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

6. While the chicken and sweet potatoes roast, melt the butter in a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently for 3–4 minutes, until they are fragrant and lightly toasted. Remove from heat.

7. Once the chicken and sweet potatoes are done, remove them from the oven. Sprinkle the toasted pecans over the sweet potatoes. Transfer the chicken and sweet potatoes to a serving platter and garnish with freshly chopped parsley before serving.