Chicken Fajita and Roasted Sweet Potato Salad

1. In a small bowl, combine lime juice, chili powder, garlic powder, cumin, salt, paprika, cayenne and black pepper. Pound chicken to an even thickness, place it in a zip-lock bag and pour marinade into the bag to coat. Marinate for up to 6 hours in the refrigerator.
2. Preheat oven to 375°F. Line two large rimmed baking sheets with foil. In a large bowl, toss diced potatoes with olive oil, salt, pepper, and garlic powder before spreading in one even layer onto baking sheets. Roast for 30 minutes, stirring once halfway through to prevent burning.
3. While potatoes are roasting, heat two tablespoons of the remaining olive oil in a large pan over medium heat. Remove chicken from marinade, season with salt and pepper on each side and cook ten minutes on each side or until heated through to 165°F. Remove chicken from pan and add the remaining tablespoon of olive oil to the pan. Add sliced onions and bell peppers, season lightly with salt and pepper, and sauté for ten minutes or until tender.
4. While peppers and onions are cooking, slice chicken diagonally into strips.
5. For dressing: Place jalapeño, blue cheese, cilantro, garlic, lime juice, yogurt and olive oil in a blender and blend until smooth. Season with salt and pepper, to taste.
6. Serve potatoes, chicken, peppers and onions over mixed greens with dressing drizzled on top.

Slightly adapted from Sweet Treats and More.