Toss sweet potatoes and onions with 1 1/2 tablespoon of oil (or spray), sprinkle with salt and optional pepper, and place in one layer on a large parchment-lined baking sheet. Place in a non-preheated oven on the center rack, then turn the oven to 450 F. Bake 30 minutes, or until potatoes are soft. Add all remaining ingredients to a large bowl, then toss with the sweet potatoes. Serve hot or cold.
For Seared BBQ Chicken:
Mix olive oil, chili powder, onion powder, garlic powder, oregano, salt, and cayenne pepper in a medium bowl. Add raw chicken and coat evenly.
Heat medium skillet (preferably iron) over medium-high heat and coat with cooking spray. Place chicken breasts in skillet, cover, and cook 5 minutes.
Turn chicken, replace cover, and cook an additional 5 minutes.
Remove cover and check chicken for doneness with probe thermometer or testing if juices run clear. When cooked completely, pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while using a spoon or basting brush to coat chicken with sauce.
For Blanch Asparagus:
To remove the woody ends from the asparagus, gently bend the end of each spear until it snaps naturally.
To blanch asparagus, add to a pan of boiling water. A frying pan is best as the spears will fit easily.
Cook for 45 seconds or until bright green. Run under cold water to stop the cooking process.