Jalapeño Chimi Chicken

• In a medium bowl, toss sweet potato, onion wedges, and sliced jalapeño with a drizzle of oil, half the Southwest Spice (you’ll use the rest later), salt, and pepper. Spread veggies out on a baking sheet. • Roast on top rack until tender 20-25 minutes.

• Meanwhile, in a small microwave-safe bowl, combine juice from half the lime, salt, ½ tsp sugar, and 1 TBSP water. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir in sliced onion. Cover with plastic wrap and microwave for 1 minute. • In a separate small bowl, combine 1 tsp pickling liquid from onion (2 tsp for 4), a large drizzle of oil, and a squeeze of lime juice to taste. Stir in cilantro and a pinch of minced jalapeño to taste. Season generously with salt.

• Once veggies have roasted 15 minutes, pat chicken* dry with paper towels. Season all over with remaining Southwest Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.

• Heat another drizzle of oil in same pan over medium heat. Add chili powder and cook until fragrant, 30 seconds. • Add beans and 1-2 TBSP 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.