NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 oz shredded sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat half of the avocado oil in a non-stick skillet over medium-high heat and sauté the diced peppers and onions until tender and slightly caramelized.

• 3

  Remove the vegetables from the pan, add the remaining oil, and cook the chicken until golden brown and fully cooked through, about 5-7 minutes.

• 4

  Wipe the skillet clean, place the tortilla in the pan over medium heat, and sprinkle half of the cheese over one side of the tortilla.

• 5

  Layer the cooked chicken and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.

• 6

  Toast the quesadilla for 2-3 minutes per side until the tortilla is golden-brown and the cheese is completely melted.