NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

0.5 large whole wheat tortilla

0.5 oz sharp cheddar cheese, shredded

0.25 cup red bell pepper, diced

0.25 cup green bell pepper, diced

0.25 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp plain Greek yogurt

2 tbsp fresh salsa

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 2

  Add the diced red and green bell peppers, sautéing for 3-4 minutes until tender-crisp.

• 3

  Stir in the shredded chicken breast and season with sea salt, black pepper, and garlic powder until warmed through.

• 4

  Remove the chicken and pepper mixture from the skillet and wipe the pan clean if necessary.

• 5

  Place the tortilla in the skillet and sprinkle half of the shredded cheddar cheese over one half of the tortilla.

• 6

  Top the cheese with the warm chicken and pepper mixture, sprinkle with the remaining cheese, and fold the tortilla in half.

• 7

  Cook for 2-3 minutes per side, pressing down slightly with a spatula, until the exterior is golden brown and the cheese is melted.

• 8

  Slice the quesadilla into wedges and serve immediately with Greek yogurt and fresh salsa for dipping.