NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

1 medium whole wheat tortilla

0.75 oz sharp cheddar cheese

0.25 cup bell pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp nonfat Greek yogurt

2 tbsp fresh salsa

PREPARATION

• 1

  Place a medium skillet over medium heat and add half of the avocado oil to sauté the diced bell peppers and red onions until they are tender and slightly caramelized.

• 2

  In a small mixing bowl, combine the shredded cooked chicken with the sea salt, black pepper, and garlic powder, tossing until the chicken is well-seasoned.

• 3

  Wipe the skillet clean and return it to medium heat with the remaining avocado oil.

• 4

  Lay the whole wheat tortilla flat in the skillet and distribute the shredded cheddar cheese, seasoned chicken, and sautéed vegetables over one half of the tortilla.

• 5

  Fold the tortilla in half over the filling and press down with a spatula, cooking for 2 to 3 minutes per side until the cheese is fully melted and the shell is golden brown.

• 6

  Remove the quesadilla from the heat, slice it into three triangles, and serve with the nonfat Greek yogurt and fresh salsa on the side for dipping.