NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla (approx 60g)

1/4 cup Shredded Monterey Jack Cheese

1/2 medium Red Bell Pepper

1/4 small Red Onion

1 tbsp BBQ Sauce

1 tsp Olive Oil

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips and chop the red bell pepper and red onion.

• 2

  In a bowl, toss the chicken strips with the BBQ sauce, ensuring each piece is well-coated.

• 3

  Heat the olive oil in a skillet over medium heat. Sauté the red bell pepper and red onion until they begin to soften, about 3-4 minutes.

• 4

  Add the BBQ coated chicken to the skillet and cook until the chicken is fully cooked and lightly charred, about 5-6 minutes.

• 5

  Remove the chicken and veggies from the skillet and set aside.

• 6

  Wipe the skillet clean. Place the whole wheat tortilla in the skillet over medium-low heat.

• 7

  Evenly spread the cooked chicken and veggies on half of the tortilla. Sprinkle the shredded Monterey Jack cheese on top.

• 8

  Fold the tortilla over to form a quesadilla. Cook for another 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

• 9

  Remove from heat, slice into wedges, and serve immediately.