Preheat oven to 200°C (390°F). Wash and trim the Brussels sprouts, then cut them in half. Peel and cube the sweet potato into 2 cm pieces. (4 minutes)

Toss the Brussels sprouts with 5 ml of olive oil, 1.5 g of salt, and 0.5 g of black pepper on a baking sheet. Roast in the preheated oven for 20 minutes, or until tender and lightly caramelized. (20 minutes cooking time for sprouts)

While sprouts roast, place the sweet potato cubes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. (15 minutes cooking time for potato)

Pat the chicken breasts dry. Season generously with garlic powder, onion powder, smoked paprika, remaining 1 g of salt, and 0.5 g of black pepper. Finely chop the fresh rosemary and sprinkle over the chicken. (4 minutes)

Heat the remaining 7.5 ml of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 6-8 minutes per side, or until golden brown and cooked through (internal temperature 74°C/165°F). (8 minutes cooking time for chicken)