Mediterranean Diet Chicken Quesadillas
Elevate your weeknight dinner routine with these Mediterranean Diet Chicken Quesadillas, a wholesome twist on a classic favorite. Packed with lean protein from seasoned chicken breast and vibrant veggies like zucchini, red bell pepper, and red onion, these quesadillas bring Mediterranean-inspired flavors to your table. Fresh spinach, crumbled feta cheese, and a hint of oregano add depth and authenticity, while whole wheat tortillas keep them light and healthy. Sautéed to perfection and folded into golden, crispy quesadillas, this easy recipe is ready in just 35 minutes and pairs beautifully with a side of tangy tzatziki or a refreshing Mediterranean salad. Perfect for those looking for nutritious, quick, and satisfying meals, these quesadillas highlight the best of the Mediterranean diet in every bite.
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 medium Zucchini, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Red onion, sliced
- 1 cup Feta cheese, crumbled
- 2 cups Fresh spinach leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by slicing the boneless, skinless chicken breast into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chicken strips to the skillet. Season with salt, pepper, and oregano. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of olive oil.
Add the sliced zucchini, red bell pepper, and red onion to the skillet. Sauté the vegetables for 4-5 minutes until they are tender and slightly caramelized.
Reduce the heat to low. Return the cooked chicken to the skillet, add the fresh spinach leaves, and stir to combine. Cook for an additional 1-2 minutes until the spinach is wilted.
Place a whole wheat tortilla on a clean surface. On one half, layer the chicken and vegetable mixture, then sprinkle with crumbled feta cheese.
Fold the other half of the tortilla over the filling to form a half-moon shape. Repeat with the remaining tortillas and filling.
Preheat a clean non-stick skillet or grill pan over medium heat.
Place one or two quesadillas in the pan (depending on size), and cook for 3-4 minutes on each side until the tortillas are golden brown and the cheese has melted.
Remove from the pan, repeat with remaining quesadillas, and slice each quesadilla into wedges. Serve immediately with a side of tzatziki sauce or your favorite Mediterranean salad.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 21.8 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1458 mg | 112% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2997 mg | 64% | |
*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.
