Heat oven to 400°F (200°C). Cut the raw potato or sweet potato into small cubes or wedges. Spread on parchment; use part of the listed oil if included, reserving the rest for the pan or dressing. Roast 25–35 minutes, turning once, until fork-tender. No additional oil is included in the nutrition.
Prepare the onion. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
Use the listed weight of already-cooked meat. Warm gently with a splash of water; reheat refrigerated leftovers to 165°F. Do not substitute the same weight of raw meat.
Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Toss the chicken with the measured chili powder and lime juice before adding it to the bowl.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Chicken nutrition uses plain skinless roasted breast; flavored rotisserie products may differ.