Paleo Chicken Quesadillas
Elevate your mealtime with these mouthwatering Paleo Chicken Quesadillas, a wholesome twist on the classic favorite! Packed with tender, perfectly seasoned chicken, sautéed bell peppers and red onions, and a creamy avocado-lime spread, this recipe delivers bold, satisfying flavors with every bite. The use of gluten-free coconut flour tortillas makes these quesadillas completely paleo-friendly, offering a light yet crispy base to hold the deliciously fresh and savory fillings. Ready in under 40 minutes, these quesadillas are perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Serve them hot and garnish with extra cilantro for a burst of freshness! Whether you're following a paleo lifestyle or simply craving a wholesome indulgence, these quesadillas are sure to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Coconut oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 pieces Coconut flour tortillas
- 1 large Avocado
- 1 medium Lime
- 2 tablespoons Fresh cilantro
- 1 large Bell pepper
- 1 small Red onion
Instructions
Start by seasoning the chicken breasts with sea salt, black pepper, paprika, garlic powder, and onion powder. Make sure both sides are well coated.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until cooked through and no longer pink inside. Remove from the skillet and let cool slightly.
In the same skillet, add the remaining tablespoon of coconut oil and sauté the sliced bell pepper and sliced red onion until tender, about 5 minutes.
While the vegetables are cooking, peel and pit the avocado, then mash it in a bowl. Squeeze the juice of the lime into the avocado and mix well. Stir in chopped fresh cilantro.
Slice the cooked chicken breast into thin strips.
To assemble the quesadillas, lay a coconut flour tortilla flat. Spread a generous layer of the avocado mixture on one half of the tortilla.
Layer slices of chicken, sautéed vegetables on top of the avocado spread.
Fold the tortilla in half over the filling.
Repeat the process with the remaining tortillas.
Heat a clean, dry skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until the tortillas are golden and crispy.
Carefully remove from the skillet, slice into wedges, and serve immediately.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 16.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2573 mg | 55% | |
*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.
