Low Sodium Chipotle Chicken Quesadilla
Discover the perfect balance of bold flavor and mindful eating with our *Low Sodium Chipotle Chicken Quesadilla*. This recipe transforms a Tex-Mex favorite into a healthier option, featuring tender marinated chicken breast infused with smoky chipotle powder, garlic, cumin, and a splash of zesty lime juice. Layered with sautéed red bell peppers, onions, fresh cilantro, and reduced-fat cheddar cheese, all nestled inside whole wheat tortillas, this quesadilla boasts vibrant taste and wholesome ingredients. Each bite is packed with protein and nutrients, while keeping the sodium in check. Ready in just 35 minutes, this dish is perfect for a quick dinner or lunch, served with creamy avocado slices and a dollop of Greek yogurt for that extra indulgence. Whether you're health-conscious or simply craving big flavor, this low sodium quesadilla will not disappoint!
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Recipe Information
Ingredients
- 1 piece Boneless skinless chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Low sodium chipotle powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 4 medium Whole wheat tortillas
- 1.5 cups Reduced-fat shredded cheddar cheese
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 1 medium Avocado
- 0.5 cup Nonfat plain Greek yogurt
Instructions
Place the chicken breast between two pieces of plastic wrap and pound it to an even thickness of about 1/2 inch to ensure even cooking.
In a small bowl, mix together the olive oil, chipotle powder, garlic powder, ground cumin, and black pepper. Add the lime juice and stir to combine.
Coat the chicken breast in the spice mixture, ensuring it is evenly covered. Set aside to marinate for at least 10 minutes.
While the chicken is marinating, thinly slice the red bell pepper and red onion. Chop the fresh cilantro and set aside.
Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken breast to the skillet. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and it's cooked through.
Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing it into thin strips.
Wipe the skillet clean and return it to medium heat. Place one tortilla in the skillet and sprinkle 1/4 of the shredded cheddar cheese evenly over half of the tortilla.
On top of the cheese, layer slices of grilled chicken, bell pepper strips, onion slices, and a sprinkle of chopped cilantro.
Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes on each side or until the outside is golden brown and the cheese has melted.
Repeat steps 7-9 with the remaining tortillas and filling ingredients.
Slice the avocado and serve each quesadilla with a few slices on the side and a dollop of nonfat plain Greek yogurt for dipping.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 16.8 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1591 mg | 122% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2394 mg | 51% | |
*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.
