Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Peel the sweet potatoes and cut into 1-inch cubes, trying to keep them uniform for even cooking.

Toss the sweet potato cubes in a bowl with 1 tablespoon olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through.

While the sweet potatoes roast, season chicken breasts on both sides with salt, pepper, and a light sprinkle of paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering.

Cook the chicken for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing.

Meanwhile, steam the broccoli florets for about 5 minutes until bright green and crisp-tender.

Assemble your bowls by dividing the roasted sweet potatoes, steamed broccoli, and sliced chicken between two dishes. Garnish with fresh parsley and serve with a lemon wedge.