Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Peel and cube sweet potatoes, then toss them in a bowl with olive oil, garlic powder, salt, and pepper. Spread them on one half of the baking sheet.

In the same bowl, add chicken breasts, remaining olive oil, maple syrup, apple cider vinegar, thyme, salt, and pepper. Mix well to coat the chicken.

Arrange the chicken on the other half of the baking sheet and ensure they do not overlap.

Roast in the oven for 25 to 30 minutes until the chicken reaches 165°F (75°C) and sweet potatoes are tender.

While roasting, toast pecans in a skillet with butter over medium heat for 3 to 4 minutes.

Once cooked, sprinkle toasted pecans over sweet potatoes and garnish with fresh parsley before serving.