Chicken With Roasted Sweet Potato Salad

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2 sweet potatoes (about 1 pound), peeled and cut into thin wedges

1 red onion, thinly sliced

3 tablespoons olive oil

Kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

1 bunch spinach, thick stems removed (about 4 cups)

2 tablespoons fresh lime juice

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