Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or spray it with non-stick cooking oil. In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, minced garlic, rosemary, and smoked paprika to create the glaze. Pat the chicken cubes dry with a paper towel to ensure the sauce sticks properly. Place the chicken, diced sweet potatoes, and broccoli florets in a large mixing bowl.

Pour the maple dijon mixture over the chicken and vegetables. Toss everything thoroughly until every piece is evenly coated. Spread the mixture in a single layer on your prepared sheet pan, making sure not to overcrowd the ingredients so they roast rather than steam. Place the pan in the center rack of the oven and bake for 20 to 25 minutes. At the halfway mark, give the pan a good shake or toss the ingredients with a spatula to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Remove the pan from the oven and let the chicken rest for 5 minutes; this allows the juices to redistribute so the meat stays tender. Lay out four airtight meal prep containers. Divide the roasted sweet potatoes and broccoli evenly among the containers, then top with the maple dijon chicken. If there is any glaze left on the parchment paper, drizzle it over the chicken for extra flavor. Let the meals cool completely before sealing the lids and placing them in the refrigerator.