Chili Lime Chicken

• 600 grams organic free range boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 teaspoons dried oregano or 1 tablespoon fresh
• 3 garlic cloves, minced

Roasted Corn and Sweet Potato

• 1 large sweet potato, unpeeled and sliced into 1/4-inch slices
• 1 cup corn kernels (thawed if frozen)
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper

Cilantro Lime Pepita Dressing

• 1/4 cup toasted pepitas
• 2 garlic cloves
• 1/2 teaspoon cumin
• 4 1/2 tablespoons freshly squeezed lime juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/2 cup cilantro
• 1/3 cup extra virgin olive oil

Everything Else

• 4 lightly packed cups chopped kale
• 4 lightly packed cups chopped romaine lettuce
• 1 1/2 cups cooked black beans (or 1 14-oz can, drained and rinsed)
• 1/2 cup pitted Medjool dates, chopped
• 1/2 cup cubed feta cheese
• 1 ripe avocado, sliced
• 1 lime, sliced into wedges, for serving
• Tortilla chips, for serving