NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large whole wheat tortilla

1 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a small bowl with the cumin, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until they begin to soften and char slightly.

• 4

  Push the vegetables to the side of the pan and add the seasoned chicken strips, cooking for 5-6 minutes until golden brown and cooked through.

• 5

  Remove the chicken and vegetable mixture from the pan and set aside on a plate; wipe the skillet clean with a paper towel.

• 6

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

• 7

  Layer the cooked chicken and sautéed vegetables over the cheese, then top with the remaining cheese.

• 8

  Fold the tortilla in half to cover the filling and press down gently with a spatula.

• 9

  Cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.

• 10

  Slide the quesadilla onto a cutting board, let it rest for one minute, then slice into wedges and serve.