• 1 lb boneless, skinless chicken breast
  
• 2-3 sweet potatoes (depending on size)
  
• 1/4 cup olive oil
• 2 tsp of all spice
  
• 1 tsp of chili powder
  
• 3/4 tsp of kosher salt
  
• 1/4 chopped cilantro
  
• 1 lime cut into wedges
  

Directions

1. Wash, peel, and cut sweet potatoes into chunks
2. Preheat oven to 425 degrees. Line a high sided cookie sheet with foil.
3. In a medium bowl, whisk together olive oil, allspice, chili powder, and salt
4. Place chicken breast in a Ziploc bag, and then add half the olive oil mixture
5. Place sweet potatoes on a pan, and pour the rest of the olive oil mixture over top.
6. Roast sweet potatoes in the oven for 15 minutes, while the chicken marinates.
7. Add the chicken to the sweet potato pan, and cook for another 20-25 minutes until chicken is cooked completely and potatoes are fork tender.
8. Out of the oven sprinkle with cilantro and squeeze lime wedges over the top.
9. Serve warm with Hawaiian rolls!