Preheat oven to 450F.
Trim ends of brussel sprouts and slice in half (refer to photos). Combine in bowl with acorn squash pieces. Toss evenly with 3 tablespoons of coconut oil (save the remaining oil for chicken), cinnamon, nutmeg, and salt.
Spread evenly in a casserole dish or on a baking sheet.
Place chicken breasts on top of veggies, then drizzle with coconut oil. You can sprinkle the chicken with extra cinnamon and salt if desired- I recommend it!
Bake for 40 minutes, or until chicken is golden brown and reads 165F.
Remove from oven and immediately drizzle with maple syrup if desired.
Serve and enjoy!