Heart-Healthy Chicken Cheese Quesadilla
Elevate your mealtime with this flavorful and nutritious Heart-Healthy Chicken Cheese Quesadilla, a guilt-free twist on a classic favorite. Packed with lean, seasoned chicken breast, sautéed vegetables, and fresh spinach, this recipe delivers on taste without compromising health. Crafted with whole-wheat tortillas and reduced-fat shredded cheddar cheese, it’s a great way to sneak in whole grains and keep saturated fat in check. Ready in just 30 minutes, this quick and balanced dish caters to your busy lifestyle while meeting your heart-healthy goals. Serve it hot, sliced into wedges, with zesty salsa on the side for the perfect blend of creamy, smoky, and tangy flavors. Ideal for a wholesome lunch or dinner, this recipe is a delicious way to enjoy your favorite comfort food guilt-free. Keywords: heart-healthy quesadilla, chicken cheese recipe, whole-wheat quesadilla, quick healthy meals.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 teaspoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 2 pieces whole-wheat tortillas
- 0.5 cup reduced-fat shredded cheddar cheese
- 1 cup fresh spinach leaves
- 0.25 cup red onion
- 0.25 cup red bell pepper
- 0.5 cup salsa
Instructions
Begin by dicing the chicken breast into small bite-sized pieces.
In a medium bowl, toss the diced chicken with olive oil, garlic powder, smoked paprika, black pepper, and salt until the chicken is well-coated.
Preheat a non-stick skillet over medium heat and add the seasoned chicken pieces. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a plate and set aside.
In the same skillet, add the sliced red onion and red bell pepper. Saute for about 3-4 minutes until the vegetables are tender but still crisp.
To assemble the quesadilla, lay one whole-wheat tortilla flat on a clean surface. Sprinkle half of the reduced-fat shredded cheddar cheese evenly over the tortilla.
Distribute the cooked chicken, sautéed vegetables, and fresh spinach leaves evenly over the cheese layer.
Sprinkle the remaining cheese on top and cover with the second tortilla.
Carefully return the skillet to the stove and heat over medium heat. Transfer the assembled quesadilla to the skillet.
Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove the quesadilla from the skillet and let it cool slightly on a cutting board. Cut it into wedges.
Serve with salsa on the side for dipping.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.8 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1274 mg | 27% | |
*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.
