Cut the sweet potatoes evenly in 1-inch pieces. Toss with 1 tablespoon of olive oil, 1 teaspoon salt and ¼ teaspoon of black pepper.

Place half on each of the prepared sheet pans, leaving half of each pan empty, and bake for 20 minutes.

While the potatoes are baking, combine sauce ingredients in a microwavable measuring cup until cornstarch is mixed in. Microwave 1-2 minutes, whisking every 30 seconds until it begins to thicken. It should only take 30 seconds to a minute once it begins to bubble. Set aside to cool.

Trim and slice the chicken breasts in half horizontally. Salt and pepper each side of the chicken breasts and allow to sit for at least 5 minutes.

After the potatoes have been cooking for 20 minutes, remove from the oven. Add 3 seasoned chicken breasts to the empty side of each pan of the potatoes. Generously coat each of the breasts with the maple sauce. You should use all the sauce.

Place both pans back into the oven and bake for 15-20 minutes, checking for doneness at the 15 minute mark. Remove once the potatoes are browning and the chicken reaches 160º. Cool for 5 minutes and then serve (the temperature of the chicken will rise slightly as it rests, so removing slightly early will ensure it stays moist).