Eddie Jacksons Mason Jar Salad And Salad Dressing Food

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD

Southwestern Chicken Fajita Mason Jar Salad image

Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it's a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.

Provided by Min Kwon, M.S., R.D.

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 red bell peppers, sliced 2 zucchini, sliced
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon fajita seasoning blend (no added sodium)
1/2 teaspoon salt
2 medium roasted sweet potatoes, diced
3 cups greens of choice, such as spring mix
Serving suggestions: avocado, cheese, cilantro, lime juice and sour cream, optional

Steps:

Preheat the oven to 425 degrees F.
Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

Nutrition Facts : Calories 166 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 29 milligrams, Sodium 385 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 12 grams, Sugar 8 grams

LENTIL AND ORZO SALAD WITH ROASTED CAULIFLOWER, CHARD AND HERBS

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs image

Provided by Eddie Jackson

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered if large
2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems
1 2/3 cups cooked brown lentils (from about 2/3 cup raw)
1 heaping cup cooked orzo (from about 3 ounces raw)
1/2 cup pitted green olives, roughly chopped
1/2 cup packed parsley leaves, roughly chopped
3 tablespoons finely chopped fresh dill
2 tablespoons sliced fresh mint
1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon red pepper flakes

Steps:

Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.

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