Burrito Bowl Mason Jar Salad

Recipe by Coraniaid
READY IN: 1hr
SERVES: 5
YIELD: 5 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add quinoa, water, & salt to medium pot & bring to a boil. Cook for 20-25 minutes until water is absorbed & quinoa is fluffy.
  • Set quinoa aside to cool.
  • When cooled, add 1/4 cup chopped cilantro and lime zest/juice.
  • Dry off chicken breasts & season (if desired).
  • Heat coconut oil in skillet & add chicken, cooking for ~4 minutes per side or until cooked through.
  • Remove from skillet & cool.
  • Once cool, cut into small chunks, ~1/2 inch.
  • Chop sweet potato into small 1/2 inch cubes.
  • Heat bacon fat in skillet (if there is not enough oil leftover from the chicken) & add sweet potatoes, stirring every 3-5 minutes, until done.
  • Remove from skillet & cool.
  • Take 5 pint containers & layer your salad in each jar:
  • 1 tbsp Greek Yogurt.
  • 2 tbsp sweet potato cubes.
  • 4 tbsp cilantro lime quinoa.
  • 2 tbsp grated cheese.
  • 2-3 tbsp chicken.
  • Fill the rest of the way with lettuce.
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