Wash and dry all produce. Preheat the oven to 425 degrees. Halve the tomatoes. Roughly chop the cilantro. Cut the sweet potatoes into 1/2-inch cubes. Toss the sweet potato cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until golden brown.

Zest the limes into a small bowl. Stir in the Southwest spice blend and 2 Tablespoons olive oil. Season with salt and pepper.

Spread the spice rub over the chicken breasts. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 5-6 minutes per side, until cooked through. Remove from the pan and set aside to rest.

Make the sweet potato jumble: Halve the limes. In a medium bowl, toss the roasted sweet potatoes with the tomatoes, cilantro, feta, and a large squeeze of lime juice. Season to taste with salt and pepper.

Serve: Thinly slice the spice-rubbed chicken and serve on a bed of the sweet potato jumble. Enjoy!