Cook pasta according to package directions. Drain and cool.
Heat oven to 425°F.
Place the chicken breast in a small baking dish; drizzle with 1 teaspoon olive oil, 1 teaspoon balsamic vinegar and season with salt and pepper.
Toss the sweet potatoes in ½ tablespoon olive oil, season with salt and pepper, and arrange on a large baking sheet.
Bake for 10 minutes.
Flip the chicken and return to the oven for 10-15 more minutes, until cooked through. Rest 10 minutes before cutting into ½ inch cubes.
Toss the the broccoli and chickpeas in remaining ½ tablespoon of olive oil, season with salt and pepper, and arrange on the baking sheet with the sweet potatoes. Return to the oven for 15 more minutes. Cool slightly, and divide sweet potatoes, chickpeas and broccoli between two 2 cup storage containers.
While chicken and veggies are baking, shake together all balsamic vinaigrette ingredients, and stir together the yogurt sauce.
Assemble jar salads: divide all jar salad ingredients between two 1-pint jars in the following order: balsamic vinaigrette, chicken, pasta, kale, dried cranberries, feta cheese, sunflower seeds.
Portion yogurt sauce: transfer the yogurt sauce to two ½ cup capacity storage containers.
Storage:Store jar salads, broccoli bowls and yogurt sauce in separate sealed containers in the fridge for up to 4 days.
To serve:Jar salads: shake all contents out into a large bowl, toss to coat completely in vinaigrette, and enjoy cold.
Broccoli bowls: heat in the microwave until heated through, drizzle with yogurt sauce, and enjoy.