Preheat the oven to 425 degrees F and line a sheet pan with parchment paper and set aside.
Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skin and then chop into very small pieces.
Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
In a very large bowl, combine the olive oil and all of the seasonings listed and mix. Toss the veggies and chicken in the seasoning bowl til well coated, then distribute evenly on the sheet pan.
Bake for 10 minutes, flip and bake for another 10-20 minutes (all depending on the size you've cut your veggies and chicken and the heat of your oven) (The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes)
If desired, add shredded cheese and return to the oven for 1-2 minutes or until the cheese is melted.
Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.
