Southwest Chicken with Cilantro Chimichurri

Divide sweet potatoes and bell peppers between 2 separate baking sheets. Toss each with a drizzle of oil and a large pinch of salt and pepper. Roast potatoes on top rack and peppers on middle rack, tossing halfway through, until lightly browned and tender, 25-30 minutes. (TIP: Veggies may be done at different times.)

Meanwhile, quarter limes. Mince or grate garlic. Finely chop cilantro; set aside 1 TBSP for jumble. In a small bowl, combine remaining cilantro, 1 tsp Southwest Spice, 2 TBSP olive oil, a pinch of garlic, and the juice from 1 lime wedge. Season with salt and pepper. Add more garlic, olive oil, or lime juice (to taste).

Pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Southwest Spice. Heat a drizzle of oil in a large pan over mediumhigh heat. Add chicken and cook until browned on first side, 3-4 minutes. Flip and add remaining garlic. Cook until fragrant, about 30 seconds. Add stock concentrates and ¼ cup water. Cook until liquid has reduced by half and chicken is cooked through, 3-4 minutes.

In a large bowl, combine roasted veggies, reserved cilantro, and a large squeeze of lime juice. Season with salt and pepper.