NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup canned black beans

1 medium flour tortilla

2 tbsp shredded Mexican blend cheese

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup salsa

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Shred the pre-cooked chicken breast into small, uniform bite-sized pieces.

• 2

  In a small mixing bowl, combine the shredded chicken, rinsed black beans, cumin, garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat, swirling to coat the surface.

• 4

  Place the tortilla in the skillet and sprinkle the shredded cheese evenly over one half.

• 5

  Spread the chicken and bean mixture over the cheese-covered half, then fold the empty side of the tortilla over to create a half-moon shape.

• 6

  Press down gently with a spatula and cook for 3-4 minutes until the bottom is golden and crispy.

• 7

  Carefully flip the quesadilla and cook for another 3 minutes until the second side is browned and the cheese is completely melted.

• 8

  Remove from the heat, let it rest for one minute, then slice into three wedges.

• 9

  Serve immediately with the salsa and a dollop of Greek yogurt on the side.