Dice sweet potatoes into 1/2 inch pieces

Halve, peel and cut half the onion into 1/2-inch thick wedges. Thinly slice remaining onion.

Slice 3/4 of jalapeño into 1/2-inch rounds; mince remaining jalapeno (take seeds out)

Halve 1 lime and mince cilantro. Set aside

Drain and rinse beans, pat dry. Set aside.

Roast Veggies: In a medium bowl, toss sweet potato, onion wedges and sliced jalapeño with a drizzle of oil and half (1 tablespoon) of the SW spice, salt and pepper. Spread veggies out on a baking sheet, lined with foil for easy clean up. Roast at 425 degrees on top rack until tender, about 20-25 minutes.

Pickle Onions: While potatoes are roasting, in a small microwave-safe bowl, combine juice from half a lime, salt, 1 t. white sugar and 2 Tbls. water. Stir in sliced onion. Cover with plastic wrap and microwave for 1 minute.

Chimichurri: In a separate small bowl, combine 2 teaspoons pickling liquid from onion, a large drizzle of oil and squeeze of lime juice to taste. Stir in cilantro and a pinch of jalapeño to taste. Season generously with salt.

Cook Chicken: Once veggies have roasted 15 minutes, pat chicken dry with paper towels. Season all over with remaining SW spice, salt and pepper. Heat a drizzle of oil in a large pan over med-high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side). Transfer to cutting board and cover lightly with foil to rest.

Make Jumble: Heat another drizzle of oil in same pan over med-high heat. Add the 2 t. chili powder and cook until fragrant (30 seconds). Add beans and 1-2 Tbls. water; season with salt and pepper. Cook until beans are warmed through 3-5 minutes. Stir in roasted veggies and season with salt and pepper.

To Serve: Thinly slice chicken crosswise.

Divide roasted veggie and black bean jumble among 4 plates. Top each plate with a sliced chicken breast and drizzle with chimichurri. Garnish with as much pickled onion (draining first) as you like. Cut 4 remaining lime into wedges and serve on the side.