• Preheat oven to 425°F. Spray a large rimmed sheet pan with oil or nonstick spray for easy clean up.
• Peel the sweet potatoes and cut into ¾-inch cubes. Chop the apple into 1-inch pieces (no need to peel it). Cut the red onion into 1-inch pieces.
  1 pound sweet potatoes, 1 large Honeycrisp or Granny Smith apple, ½ medium red onion
• In a small bowl, combine the salt, thyme, garlic powder, and black pepper.
  1 teaspoon kosher salt, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon coarse ground black pepper
• In a large bowl, combine the sweet potatoes, apple, red onion, 1 tablespoon olive oil and half of the seasoning mixture. Stir to coat everything with the oil and seasoning, transfer it to sheet pan, and spread into an even layer. Roast for 10 minutes.
• While the vegetables roast, cut the chicken into bite-sized pieces, about ½ to ¾-inch. Add the cut up chicken to the same bowl you used for the vegetables, and mix with the remaining 1 tablespoon olive oil and seasonings.
  1½ pounds boneless skinless chicken breasts
• Remove the sheet pan from the oven and add the chicken to the pan. Spread the chicken into an even layer, mixed in with the vegetables. Return to the oven and roast for 18 to 22 minutes, or until chicken reaches 165°F and sweet potatoes are fork-tender.
• Meanwhile, in a small bowl or jar, whisk together ¼ cup olive oil, maple syrup, Dijon mustard, apple cider vinegar, and ¼ teaspoon salt until combined.
  ¼ cup olive oil, 3 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, ¼ teaspoon kosher salt

Assemble the Bowls:

• Divide greens among bowls. Top with roasted sweet potatoes, apples, onion, and sliced chicken.
  3 to 4 cups baby arugula
• Sprinkle with dried cranberries and feta. Drizzle generously with maple Dijon vinaigrette. Top with pepitas.
  ½ cup dried cranberries, ¼ cup crumbled feta cheese, ¼ cup toasted pepitas
• Serve immediately or at room temperature.