8ounces chicken breast, cut into bite-sized pieces
2large carrots, sliced (about 1 cup of slices)
1large red bell pepper, sliced
1/2large onion, roughly chopped (about 1/2 cup)
2teaspoons garlic, minced
2teaspoons cumin seed (not the powder)
1large lime, juiced
1cup salsa of choice
2roma tomatoes, chopped (about 1 cup)
1/2cucumber, chopped (about 1 cup)
1/2cup cilantro, roughly chopped
2wide-mouth quart sized mason jars
Heat ½ 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.
Add the remaining ½ Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to look charred.
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 using the bottom of a glass.
Add crushed seeds to the pan with the veggies and season with salt. Mix well and turn off the heat.
Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also mash them together in a bowl if you wish.
Place ½ 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.
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!