Burrito Bowl Mason Jar Salad

• 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

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.

quinoa, water, salt, lime juice, lime zest, cilantro, chicken breasts, coconut oil, sweet potato, bacon fat, romaine lettuce, greek yogurt, cheddar cheese

Taken from www.food.com/recipe/burrito-bowl-mason-jar-salad-520701 (may not work)