YOUR SOLIN GENERATED RECIPE
Grilled Chicken Quesadilla with Pico de Gallo
Enjoy a vibrant grilled chicken quesadilla featuring tender chicken breast, melted low-fat cheese, and a refreshing pico de gallo. Fresh avocado slices add a creamy finish that elevates this balanced, tasty meal perfect for a nutritious lunch.
INGREDIENTS
3 oz Chicken Breast (raw)
1 medium Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheese
1/3 cup Pico de Gallo
1/4 Avocado (sliced)
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite spices.
Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes, then slice into thin strips.
Lay the whole wheat tortilla on a flat surface and sprinkle evenly with the low-fat shredded cheese.
Distribute the grilled chicken strips over half of the tortilla and spoon the pico de gallo on top.
Fold the tortilla in half over the filling and press gently.
Place the quesadilla on the grill or a heated skillet for 2-3 minutes on each side until the tortilla is crisp and the cheese is melted.
Remove from the heat, cut into wedges, and top with fresh avocado slices before serving.