Burrito Bowl Mason Jar Salad - cooking recipe

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

Preparation

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.