Preheat the oven to 425 degrees F. Coat two rimmed sheet pans with nonstick spray.
Peel and dice the sweet potato. Place it on the sheet pan. Toss with 2 tablespoons of the olive oil and spread into an even layer on one half of the tray (to leave space for the zucchini). Sprinkle with some of the salt.
Add the chicken to the second sheet pan. Drizzle with 1 tablespoon olive oil and turn to coat. Sprinkle with some of the salt and the garlic powder.
Place both pans into the oven and set the timer for 12 minutes.
Meanwhile, dice the zucchini. Place into a bowl and toss with the remaining 1 tablespoon oil.
When the timer goes off on the oven, add the zucchini to the sheet pan with the sweet potato, spreading out evenly. Set the timer for another 12 minutes, or until the chicken is cooked through, juices run clear, and the internal temperature is 165 degrees F.
Remove sheet pans from the oven.
Portion out the foods into bowls or containers as desired with optional toppings and sauces.