Mason Jar Healthy Taco Salad

Recipe By: Food Faith Fitness

Mason jar salads are SUCH a great way to meal prep and to have a "grab-n-go" lunch on deck. If you have time to prep some mason jar salads, I highly recommend it, it's super easy and super delicious! This healthy mason jar taco salad will make you feel like you're eating a yummy taco, except its healthy! Win-win situation. If you want more mason jar salad ideas, follow this link!

What you'll need:

• 1 Tbsp Olive oil divided
• 8 Oz Chicken breast cut into bite-sized pieces
• 2 cup Large carrots sliced (about 1-inch slices)
• 1 Large Red Bell pepper sliced
• 1/2 Cup Large onion roughly chopped
• 2 tsp Garlic minced
• 2 tsp Cumin seed
• Salt (to taste)
• 1 Large avocado
• 1 Large Lime juiced
• 1 Cup Salsa of choice
• 2 Cup Roma tomatoes chopped
• 1/2 cup a Cucumber chopped
• 1/2 Cup Cilantro roughly chopped
• Fresh spinach
• 2 Quart Wide-Mouth sized Mason Jars

Key Ingredients:

Spinach: - Studies have shown a relationship between B vitamins and mood. A deficiency in B vitamins can trigger depression in some people. Folic acid is a very important B vitamin. You can find LOADS of folate in just one cup of spinach!

Avocado: Avocados are rich in B vitamins as well as spinach, which also stimulates the release of neurotransmitters such as serotonin and dopamine. Serotonin and dopamine are the mood-stabilizing neurotransmitters.

Chicken: Chicken is rich in selenium which, in a study done at Texas Tech University, was found to have improved mild to moderate depression in 16 elderly patients. Chicken also contains tryptophan which can have a positive effect on stress because it helps your brain produce those "feel-good chemicals" like serotonin. 

How to put it all together:

1. Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
2. Add the remaining 1/2 Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add the pepper, onion, and garlic. Cook until soft and the outsides begin to look charred.
3. While the veggies cook, place the cumin seeds in a small, dry pan over medium/high heat and toast them, stirring frequently until golden brown and fragrant, about 2-minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well.
4. Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
5. Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also just mash them together in a bowl if you wish.
6. To assemble:
7. Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
8. After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
9. Seal and refrigerate until ready eat!

All recipe and photo content belongs to Food Faith Fitness