NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium whole wheat tortilla

0.75 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp chipotle peppers in adobo sauce

0.5 tsp extra virgin olive oil

2 tbsp plain nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and garlic powder, then grill or pan-sear until cooked through and dice into small pieces.

• 2

  In a small skillet, sauté the diced red bell peppers and red onions until they are tender and slightly charred.

• 3

  In a small mixing bowl, combine the diced chicken with the minced chipotle peppers in adobo until evenly coated.

• 4

  Place the whole wheat tortilla in a clean skillet over medium heat, then layer half of the cheese, the chicken mixture, the sautéed vegetables, and the remaining cheese on one half of the tortilla.

• 5

  Fold the tortilla over and cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 6

  Slice the quesadilla into wedges and serve immediately with a dollop of Greek yogurt for a cooling, high-protein dip.