Paleo Chicken Cheese Quesadilla
Savor the bold flavors of this Paleo Chicken Cheese Quesadilla, a wholesome and dairy-free twist on a classic favorite. Perfect for clean eating enthusiasts, this recipe features spice-rubbed, grilled chicken breast paired with creamy slices of avocado and gooey dairy-free cheese, all tucked between grain-free tortillas. Fresh cilantro adds a pop of herbal zest while a squeeze of lime brings a bright, citrusy finish. Easy to make in just 35 minutes, this paleo-friendly quesadilla is ideal for weeknight dinners or casual lunches. Whether you're embracing the paleo lifestyle or simply looking for a gluten-free quesadilla option, this dish is sure to satisfy without compromise.
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Recipe Information
Ingredients
- 1 piece (approx. 8 oz) Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large pieces Grain-free tortillas
- 1 cup (shredded) Dairy-free cheese
- 1 medium (sliced) Avocado
- 2 tablespoons (chopped) Cilantro
- 1 wedge (for serving) Lime
Instructions
Preheat your grill or skillet over medium-high heat.
In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper.
Coat the chicken breast with 1 tablespoon of olive oil and rub the spice mixture evenly over the chicken.
Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.
While the chicken is cooking, prepare your quesadilla assembly area with grain-free tortillas and dairy-free cheese.
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing it into thin strips.
In a clean skillet, over medium heat, add a small amount of olive oil, then place one tortilla in the pan.
Evenly distribute half of the dairy-free cheese on the tortilla, then layer with the sliced chicken and avocado.
Sprinkle the chopped cilantro over the top, followed by the remaining cheese.
Place the second tortilla on top of the filling, gently pressing down to help the ingredients stick together.
Cook for about 3-4 minutes, then carefully flip the quesadilla using a wide spatula. Cook the other side for another 3-4 minutes, or until both sides are golden brown and the cheese is melted.
Remove the quesadilla from the pan and let it cool slightly before slicing into wedges.
Serve with a lime wedge on the side for an added citrusy touch.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 1.7 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1401 mg | 108% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1734 mg | 37% | |
*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.
