Mason Jar Salad Meal Prep

Name: Mason Jar Salad Meal Prep
Yield: 4
Ingredients: 2 boneless, skinless, chicken breasts; olive oil, to taste; kosher salt, to taste; freshly ground black pepper, to taste; dried oregano, to taste; 1 cup cherry tomatoes, halved, plus 1 cup, divided; 2 cups shredded carrots, divided; 2 cups chopped yellow bell pepper, divided; 1 cup chopped asparagus; 1 cup chopped red onion; chili powder, to taste; 1 lb shrimp, peeled and deveined; lime juice, to taste; 1 cup sliced cucumber; 1 cup shredded red cabbage; 1 large handful mixed greens; 3 tablespoons lime juice; 2 tablespoons olive oil; 1 tablespoon honey; ½ teaspoon chili powder; kosher salt, to taste; freshly ground black pepper, to taste; 3 tablespoons lemon juice; 2 tablespoons olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; kosher salt, to taste

Recipe by Mercedes Sandoval from tasty.co

Lunch

Ingredients

4 servings

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2 boneless, skinless, chicken breasts
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olive oil, to taste
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kosher salt, to taste
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freshly ground black pepper, to taste
•

dried oregano, to taste
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1 cup cherry tomatoes, halved, plus 1 cup, divided
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2 cups shredded carrots, divided
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2 cups chopped yellow bell pepper, divided
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1 cup chopped asparagus
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1 cup chopped red onion
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chili powder, to taste
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1 lb shrimp, peeled and deveined
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lime juice, to taste
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1 cup sliced cucumber

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1 cup shredded red cabbage
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1 large handful mixed greens
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3 tablespoons lime juice
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2 tablespoons olive oil
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1 tablespoon honey
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½ teaspoon chili powder
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kosher salt, to taste
•

freshly ground black pepper, to taste
•

3 tablespoons lemon juice
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2 tablespoons olive oil
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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kosher salt, to taste

Instructions

Preheat the oven to 425˚F (220˚C). Line 3 baking sheets with parchment paper.
Add the chicken to a prepared baking sheet and with rub with olive oil, salt, black pepper, and oregano.
On another prepared baking sheet, arrange the halved cherry tomatoes, 1 cup carrots, 1 cup bell pepper, the asparagus, and red onion and season with olive oil, salt, black pepper, chili powder, and oregano.
Bake the chicken and vegetables for 15 minutes.
Meanwhile, arrange the shrimp on the remaining prepared baking sheet and and season with olive oil, salt, black pepper, chili powder, oregano, and lime juice.
Remove the roasted vegetables from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked through.
Make the chili lime vinaigrette: In a liquid measuring cup, stir together the lime juice, olive oil, honey, chili powder, salt, and black pepper. Pour the into two quart-sized mason jars, dividing evenly.
Divide the roasted vegetables between the mason jars, then add the shrimp on top. Fill each jar to the top with mixed greens, pressing down gently to pack in as much as possible.
Make the lemon pepper vinaigrette: In a liquid measuring cup, stir together the lemon juice, olive oil, black pepper, oregano, and salt. Pour into two quart-sized mason jars, dividing evenly.
Divide the whole cherry tomatoes, remaining cup of shredded carrots, remaining cup of yellow bell pepper, cucumber, and cabbage between the mason jars. Slice the chicken breasts, then add to each jar. Fill each jar to the top with mixed greens, pressing down gently to pack in as much as possible.
Cover the jars with the lids and refrigerate for up to 5 days. To serve, pour out contents of a jar into a large bowl and mix everything together.
Enjoy!