Healthy Chicken Quesadillas
Elevate your weeknight dinners with these Healthy Chicken Quesadillas — a perfectly balanced meal bursting with bold flavors and wholesome ingredients! Made with tender, spice-rubbed chicken breast, vibrant bell peppers, and crisp red onion tucked into warm whole wheat tortillas, these quesadillas are as nutritious as they are delicious. Reduced-fat shredded cheddar cheese melts perfectly, binding the ingredients with gooey perfection, while a sprinkle of fresh cilantro adds a pop of brightness. Cooked to golden, crispy bliss in a skillet with just a touch of non-stick spray, this easy recipe is ready in under 40 minutes and makes four satisfying servings. Pair with creamy Greek yogurt and zesty salsa for a nutritious twist on classic comfort food. Ideal for quick lunches, family dinners, or satisfying meal prep, this dish is sure to become a staple in your healthy recipe collection!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Whole wheat tortillas
- 1 cup Reduced-fat shredded cheddar cheese
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Red onion
- 0.25 cup Fresh cilantro
- 1 can Non-stick cooking spray
- 0.5 cup Plain Greek yogurt (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat a large skillet over medium heat.
Rub the chicken breasts with olive oil and season evenly with chili powder, ground cumin, garlic powder, salt, and black pepper.
Add the chicken to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes. Then, dice or shred the chicken into small pieces.
While the chicken cooks, dice the red and green bell peppers and slice the red onion thinly.
Wipe the skillet clean, then return it to medium heat. Lightly coat it with non-stick cooking spray.
Place one whole wheat tortilla in the skillet. Sprinkle 2 tablespoons of the shredded cheese on half of the tortilla.
Layer the cheese with a portion of the cooked chicken, bell peppers, onion slices, and a sprinkle of fresh cilantro. Top with another 2 tablespoons of cheese.
Fold the tortilla in half to cover the filling. Press gently with a spatula to flatten slightly.
Cook the quesadilla for 2-3 minutes, or until the bottom is golden and crispy. Carefully flip and cook for another 2-3 minutes on the other side.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling ingredients.
Slice each quesadilla into thirds or quarters for serving. Serve warm with a dollop of plain Greek yogurt and salsa on the side, if desired.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 27.7 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1203 mg | 93% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
