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You will also need two wide-mouth quart-sized mason jars.
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1. Heat half of the 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.
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2. Add the remaining half of the olive oil into the pan and turn to medium/high heat. Add the carrots and cook until they begin to just 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.
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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.
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4. Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
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5. Scoop the avocado flesh 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.
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6. To assemble:
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7. Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading it 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.
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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!
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9. Seal and refrigerate until ready to devour.
