Burrito Bowl Mason Jar Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 lime zest
• 1/4 cup cilantro, chopped
• 8 ounces chicken breasts (2 breasts)
• 1 tablespoon coconut oil
• 1 sweet potato
• 1 tablespoon bacon fat
• 3 cups romaine lettuce, chopped
• 5 tablespoons greek yogurt
• 3/4 cup shredded cheddar cheese

Recipe

• 1 add quinoa, water, & salt to medium pot & bring to a boil. cook for 20-25 minutes until water is absorbed & quinoa is fluffy.
• 2 set quinoa aside to cool.
• 3 when cooled, add 1/4 cup chopped cilantro and lime zest/juice.
• 4 dry off chicken breasts & season (if desired).
• 5 heat coconut oil in skillet & add chicken, cooking for ~4 minutes per side or until cooked through.
• 6 remove from skillet & cool.
• 7 once cool, cut into small chunks, ~1/2 inch.
• 8 chop sweet potato into small 1/2 inch cubes.
• 9 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.
• 10 remove from skillet & cool.
• 11 take 5 pint containers & layer your salad in each jar:.
• 12 1 tbsp greek yogurt.
• 13 2 tbsp sweet potato cubes.
• 14 4 tbsp cilantro lime quinoa.
• 15 2 tbsp grated cheese.
• 16 2-3 tbsp chicken.
• 17 fill the rest of the way with lettuce.