Preheat oven to 375 degrees and line a baking pan with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic and cilantro. Cut red onion into a fine dice. Peel sweet potato and cut into a small dice. Halve lime, zesting one half. Drain and rinse black beans. Rinse chicken breasts and pat dry.

In a mixing bowl, add cut sweet potatoes, 1 tsp. olive oil, and a pinch of salt and pepper. Evenly coat potatoes, then place on prepared baking sheet and roast in the oven for 10-12 minutes, or until they are golden brown and tender. Remove from baking pan and cool.

In a large mixing bowl, combine roasted and cooled sweet potatoes, red onion, garlic, half of the cilantro, black beans, dried cranberries, and the juice of the lime to taste. Season with salt and pepper to taste. Set aside.

Rub the chicken with the Southwestern spice and a dash of salt and pepper. Heat 2 tsp. olive oil in a large pan over medium-high heat. When the oil is hot, add the chicken and cook on each side for 5-6 minutes, or until chicken is golden brown and firm to the touch. Internal temperature should be at least 165 degrees.

Add a portion of salsa to a plate. Place a chicken breast in the middle of the plate atop the salsa. Top the chicken with more salsa, if desired. Garnish with remaining cilantro and lime zest.