NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 slice Bacon

1 medium Spinach tortilla

0.75 oz Sharp cheddar cheese

0.25 whole Avocado

1 tbsp Sour cream

0.25 cup Roma tomato

1 tbsp Red onion

1 tsp Fresh cilantro

1 tsp Lime juice

1 tsp Fresh jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half the sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until cooked through and juicy.

• 2

  Cook the bacon slice in a small skillet until crisp, then drain on a paper towel and crumble into small pieces.

• 3

  Prepare the fresh pico de gallo by combining the diced roma tomato, red onion, fresh cilantro, and half of the lime juice in a small bowl.

• 4

  Slice half of the avocado into thin strips and mash the remaining half with the rest of the lime juice and a pinch of salt to create a quick guacamole.

• 5

  Place the spinach tortilla in a clean skillet over medium heat and layer the shredded cheddar cheese, sliced grilled chicken, bacon crumbles, and avocado slices on one half.

• 6

  Fold the tortilla over and cook for 2-3 minutes per side until the cheese is completely melted and the exterior has a golden-brown crunch.

• 7

  Slice the quesadilla into wedges and serve immediately with the prepared pico de gallo, guacamole, sour cream, and fresh jalapeño slices on top.