NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Low-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

Seasonings (Salt, Pepper, Garlic Powder)

PREPARATION

• 1

  Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil cooking spray.

• 2

  Season the chicken breast with salt, pepper, and garlic powder. Cook the chicken in the skillet until fully cooked and slightly crispy on the edges, about 5-7 minutes per side.

• 3

  While the chicken is cooking, slice the red bell pepper into thin strips.

• 4

  Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes before slicing it into thin strips or bite-size pieces.

• 5

  Wipe the skillet clean, and then add a few bell pepper strips. Sauté them just until they are slightly tender but still crisp, about 2-3 minutes.

• 6

  Place the whole wheat tortilla on the skillet over low heat. Evenly distribute the chicken and sautéed bell peppers over half of the tortilla, then sprinkle the low-fat shredded cheese on top.

• 7

  Fold the tortilla over to form a quesadilla and press gently. Cook for 2-3 minutes per side until the cheese melts and the tortilla becomes crisp.

• 8

  Remove the quesadilla from the skillet, slice into wedges if desired, and serve warm.