NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili powder

1 medium whole wheat tortilla

0.75 oz shredded sharp cheddar cheese

0.25 whole avocado

1 tbsp lime juice

0.25 cup diced tomato

1 tbsp red onion

1 tbsp cilantro

0.25 tsp jalapeño

PREPARATION

• 1

  In a small bowl, combine the diced tomato, red onion, cilantro, minced jalapeño, and half of the lime juice to create the fresh pico de gallo.

• 2

  In a separate bowl, mash the avocado with the remaining lime juice and a pinch of the sea salt until it reaches a smooth and creamy consistency.

• 3

  Dice the chicken breast into bite-sized pieces and season thoroughly with the ground cumin, chili powder, sea salt, and black pepper.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and wipe the skillet clean with a paper towel.

• 6

  Place the whole wheat tortilla in the skillet over medium heat, then sprinkle the shredded cheddar cheese over one half of the tortilla.

• 7

  Layer the cooked chicken over the cheese and fold the empty half of the tortilla over the filling.

• 8

  Cook for 2 to 3 minutes per side until the tortilla is crisp and the cheese has completely melted.

• 9

  Slice the quesadilla into three wedges and serve immediately with the prepared pico de gallo and guacamole on the side.