NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium whole wheat tortilla

0.75 oz shredded cheddar cheese

1 cup cooked beetroot

1 tsp avocado oil

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, toss the diced chicken breast with the ground cumin, chili powder, half the sea salt, and half the black pepper until evenly coated.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes until golden brown and fully cooked.

• 3

  Remove the chicken from the skillet. Place the whole wheat tortilla in the same pan, sprinkle the cheddar cheese over one half, and top with the cooked chicken.

• 4

  Fold the tortilla in half and press down with a spatula. Cook for 2 minutes per side until the exterior is crispy and the cheese has melted.

• 5

  In a separate bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt and pepper. Toss with the sliced beetroot to coat.

• 6

  Slice the quesadilla into wedges and serve immediately alongside the refreshing beetroot salad.