Preheat oven to 450 F. Toss sweet potatoes with olive oil and a little bit of salt and pepper, then roast in the oven for 20 minutes.
Mix together ingredients for balsamic dressing/marinade, whisking together well. Cut chicken breasts in half lengthwise, then place chicken in a large plastic bag and pour half of the balsamic mixture into the bag and let chicken sit for 5-10 min.
Preheat BBQ to med-high. Add chicken and grill for 12-15 minutes, flipping halfway through. Meanwhile, prepare veggies and slice bocconcini cheese balls in half.
Remove chicken from heat and let cool, then thinly slice for salad. Arrange veggies, including roasted sweet potatoes, distributing evenly among four pasta bowls. These are big servings of salad so you could even stretch it out into 6 servings if you're not feeling so hungry - I love this recipe because it doubles as leftover lunches for the next day.