Description
This high-protein chicken quesadilla is an efficient, nutrient-dense solution for muscle recovery and daily satiety. By combining lean shredded chicken breast, fiber-rich whole wheat tortillas, and protein-packed black beans, it offers a balanced macronutrient profile. Served with a dollop of Greek yogurt as a creamy, high-protein alternative to sour cream, this meal provides a satisfying, restaurant-quality experience in under 20 minutes, perfect for those tracking macros while craving a hot, savory dish.
Ingredients
10 oz Cooked chicken breast, shredded
2 Large high-fiber or whole wheat tortillas
1/2 cup Reduced-fat cheddar, finely shredded
2 tbsp Plain 0% Greek yogurt
1/4 cup Black beans, rinsed and drained
1 tsp Cumin and chili powder blend
Avocado oil spray, for pan coating
Instructions
Combine the shredded chicken with the chili powder and cumin in a small bowl.
Warm a non-stick skillet over medium-low heat for two minutes.
Lightly apply avocado oil spray to the surface of the pan.
Place one tortilla flat into the center of the preheated skillet.
Spread half of the shredded cheese across one side of the tortilla.
Layer the seasoned chicken and black beans on top of the cheese.
Fold the empty side of the tortilla over the fillings to form a half-moon.
Cook for four minutes until the bottom side is golden brown and crisp.
Flip the quesadilla carefully with a wide spatula and cook for another three to four minutes until the cheese is fully melted and crisp.
Remove from heat, allow to rest for one minute, and serve with Greek yogurt.
Notes
Ensure chicken is cooked thoroughly prior to preparation. You can add diced bell peppers or onions for extra fiber and crunch.
- Prep Time: 10
- Cook Time: 10
- Category: Trending
- Method: Pan-searing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
