Sizzling Southwestern Chicken

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

Add 1 tsp Southwest spice blend (we sent more) and a large drizzle of olive oil to bowl with lime zest and stir to combine. Season with salt and pepper. Pat chicken dry with a paper towel, then add to bowl and 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. Season with salt, pepper, and more lime (to taste).