Preheat oven to 400ºF and place parchment paper on a half sheet pan.
In a gallon size zip-top bag or shallow container, add 2 tablespoons olive oil, 3 tablespoons cilantro, lime juice, sea salt and garlic and mix together. Add the chicken to the olive oil mixture and coat well. Refrigerate while you prepare the cauliflower and sweet potatoes.
In a separate bowl or zip-top bag, add 2 tablespoons olive oil, turmeric, cumin and garlic powder. Mix together, then add the cauliflower florets and coat them with the olive oil mixture. Set aside.
Grease half the parchment paper with coconut oil. Arrange sweet potatoes on a ½ sheet pan. Remove chicken from the marinade and place it on top of the sweet potatoes. On the other half of the sheet pan place the cauliflower. Roast for 35-40 minutes until browned and chicken reaches an internal temperature of 165 F. Remove from oven and let cool.
Once chicken & cauliflower is plated, sprinkle cinnamon on top of the sweet potatoes.
Calories: 380 calories, Fat: 20 grams, Saturated fat: 5 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 445 milligrams, Fiber: 6 grams, Protein: 28 grams, Cholesterol: 60 milligrams