Preheat oven to 425°.

Wash the sweet potatoes and dice them into uniform 1/2 inch pieces. Peel and chop the carrot into 1/2 inch pieces. Slice the red onion into thick 1/3 inch slices.

In a small bowl, mix the southwest spices until combined.

On a large sheet pan, toss the sweet potato and carrots with a drizzle of olive oil and half of the spice mixture. Toss until well coated and arrange on one side of the pan.

On the other side of the pan, toss the sliced onions with a drizzle of olive oil, salt and pepper.

Pat the chicken breasts dry and rub with the remaining half of the spice mix. Drizzle with a small amount of olive oil and arrange them between the vegetables.

Bake at 425° for 25 minutes.

If you are using smaller chicken breasts, check the internal temperature mid way through. Cook the chicken until it reaches an internal temperature of 165° and the vegetables are tender. You may have to remove the chicken before the vegetables.

Meanwhile, chop the tomato and avocado and add it to a medium bowl. Toss with the juice of 1/2 lime, salt and pepper, just until combined.

Cut the remaining half of lime into wedges. Divide the roasted vegetables, chicken and tomato mixture between 2 bowls and serve immediately with wedges of lime.