Thai Peanut Sweet Potato & Chicken Buddha Bowl

If using uncooked rice, cook according to instructions in notes.
Preheat oven to 400°F.
Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.
Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
Smear chicken breast with olive oil on both sides and sprinkle on seasonings and salt.
Create a foil tray, place chicken in chicken and then place on baking sheet, or use a separate sheet.
Bake for 12 minutes and remove vegetables.
Bake chicken for another 4-5 minutes until no longer pink inside (17-18 minutes total). Cut into thin slices or cubes.
In a small bowl, stir together ingredients for sauce.
Transfer cooked rice to a bowl, add roasted veggies and chicken, drizzle on peanut sauce and toss.