Dinner
Lighter Chicken Quesadilla
2 servings · 25 minutes
443calories
47 gprotein
38 gcarbs
12 gfat
Per serving
Ingredients
For 2 servings
- 250 g chicken breast
- 3 g oil (a few drops)
- 100 g red bell pepper (half)
- 50 g red onion (half small)
- 120 g whole wheat tortilla (2 pieces, approx. 25 cm)
- 60 g light mozzarella, grated
- 150 g tomato for salsa (1 large)
- 15 g lime juice (half)
- 60 g Greek yogurt, 0% (instead of sour cream)
- 1 teaspoon smoked paprika, half teaspoon ground cumin, half teaspoon oregano, salt, pepper, fresh cilantro or parsley
Instructions
- Slice the chicken breast into thin strips and toss with the spices. In a pan with a few drops of oil over high heat, sear for 5–6 minutes until all sides are browned and the center of the thickest strip is white. Remove.
- In the same pan, sear the sliced bell pepper and red onion for 3–4 minutes until they soften slightly.
- Salsa: dice the tomato into small cubes, salt it, squeeze half the lime juice over it, and mix in the finely chopped herbs.
- Lay out one tortilla and sprinkle one quarter of the mozzarella on half of it, then the chicken and half the vegetables, then another quarter of cheese. The cheese on the bottom and top holds the filling together so it doesn't fall apart when you cut it. Fold the other half of the tortilla over and press down.
- In a clean, dry pan over medium heat, cook on each side for 2–3 minutes until the tortilla is crispy and the cheese melts. Prepare the second one the same way.
- Mix the remaining lime juice and a pinch of salt into the yogurt. Cut the quesadillas into wedges and serve with salsa and yogurt.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
