Peruvian Chicken Ceviche with Sweet Potato Salad

Ingredients

• 1 1/2 lbs chicken breasts, diced
• 1 cup lime juice
• 1 medium red onion, thinly sliced
• 1 cup cilantro, chopped
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   In a large bowl, combine the diced chicken, lime juice, red onion, and cilantro. Cover and refrigerate for 15-20 minutes, stirring occasionally, until the chicken is opaque and 'cooked' by the acid in the lime juice.

2. 2

   In a separate bowl, toss the sweet potato cubes with olive oil, garlic, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast at 400°F for 20-25 minutes, until tender.