Sizzling Southwestern Chicken

Core and seed red and yellow bell peppers, then cut into 1-inch squares. Thinly slice scallions, keeping the greens and whites separate. Zest lime into a medium bowl, then cut into halves.

Add Southwest spice blend and a large drizzle of olive oil to bowl with zest and stir to combine. Season with salt and pepper. Pat chicken dry with a paper towel, then rub spice mixture into meat. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 5-6 minutes per side.

Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Give sweet potatoes a toss and push toward one side of sheet. Add bell peppers to other side of sheet. Return sheet to oven and roast until both are tender, 12-15 minutes more.

Once sweet potatoes and bell peppers are done, add to another medium bowl along with scallion whites, feta cheese, and a squeeze of lime juice. Season with salt, pepper, and more lime juice (to taste).