You may also like
Categories:
quinoa water salt lime juice lime zest cilantro chicken breasts coconut oil sweet potato bacon fat romaine lettuce Greek yogurt Cheddar cheese
Viewed: 5 - Published at: 8 years agoIngredients
- 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
Method
- 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.
