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.
Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. If not, you can roast them together with the vegetables and chicken. Simply add an extra teaspoon each of the oil and seasoning.
Recipe courtesy of Min Kwon