In a medium bowl whisk together 1 cup fresh lime juice, 1/4 cup orange juice, 2 tbs olive oil, minced garlic, cumin, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Pat the 4 chicken breasts dry with paper towels. Place chicken in a resealable bag or shallow dish and pour marinade over. Massage to coat, then refrigerate for at least 30 minutes and up to 4 hours (do not exceed 6 hours for best texture).

Roast or grill chicken

Preheat oven to 425°F (220°C) or heat a grill to medium-high. Remove chicken from marinade and let excess drip off. For oven: place chicken on a rimmed baking sheet lined with parchment and roast 18–22 minutes, or until internal temperature reaches 165°F (74°C). For grill: grill 6–8 minutes per side until 165°F. Let rest 5 minutes before slicing.

Pineapple Salsa

While chicken marinates, combine 2 cups diced pineapple, 1/2 red bell pepper (diced), 1/4 cup diced red onion, 1/4 cup chopped cilantro and minced jalapeño in a bowl. Add 2 tbs fresh lime juice, 1 tsp honey and 1/2 tsp kosher salt. Stir to combine and taste — adjust lime, honey or salt to balance sweetness and acidity. Chill until ready to serve.

Honey Chipotle Sauce

Whisk together 1 tbs minced chipotle in adobo, 1/4 cup honey, 1 tbs lime juice, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika and 1/4 tsp salt until smooth. Taste and add more chipotle for heat or more honey for sweetness. Keep at room temperature; if too thick, thin with 1–2 tsp warm water.

Roasted Potatoes & Asparagus

Roast potatoes

Increase oven to 450°F (230°C) if roasting chicken in oven; otherwise preheat oven to 450°F. Toss 1.5 lbs halved baby potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Spread cut-side down on a sheet pan and roast 20–25 minutes until golden and tender. Remove from oven and keep warm.

Roast asparagus

Toss trimmed asparagus with remaining 1 tbs olive oil and a pinch of salt. When potatoes have about 8–10 minutes left, add asparagus to the sheet pan (or use separate pan) and roast 8–10 minutes until just tender and slightly charred. Finish with a squeeze of lemon if using.

Assembly & Serve

Slice the rested chicken breasts crosswise. Arrange roasted potatoes and asparagus on plates, top with sliced chicken, a generous spoonful of pineapple salsa and a drizzle of honey chipotle sauce. Garnish with fresh cilantro leaves and lime wedges. Finish with a light sprinkling of flaky sea salt to taste.