NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large sprouted grain tortilla

0.5 oz sharp cheddar cheese

1 tbsp chipotle peppers in adobo sauce

0.25 cup red bell pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat with half of the avocado oil and sauté the chicken until it is cooked through and lightly browned.

• 3

  Add the diced red onion and bell peppers to the skillet, cooking for 3-4 minutes until the vegetables are tender and slightly charred.

• 4

  Stir in the chipotle peppers in adobo sauce to coat the chicken and vegetable mixture evenly, then remove the filling from the pan.

• 5

  Wipe the skillet clean, add the remaining avocado oil, and place the sprouted grain tortilla in the pan over medium heat.

• 6

  Layer the shredded sharp cheddar cheese and the smoky chicken mixture onto one half of the tortilla.

• 7

  Fold the tortilla over and press down firmly with a spatula, cooking for 2 minutes per side until the exterior is golden brown and the cheese is perfectly melted.

• 8

  Remove the quesadilla from the heat, slice it into wedges, and garnish with fresh cilantro before serving.