Chicken and Avocado Quesadilla with Fresh Salad

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast100 g
• Avocado1/4 count (60 g)
• Mozzarella Cheese2 slice (50 g)
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pan over high heat. Cut the chicken into bites and salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken and brown on all sides over medium heat. This will take 3-4 minutes.

3. 3

   Step 3

   Then lower the heat and continue cooking until done.

4. 4

   Step 4

   Meanwhile, peel and cut the avocado into wedges.

5. 5

   Step 5

   Fill the tortilla with the chicken, avocado and chopped Mozzarella Cheese.

6. 6

   Step 6

   Place the quesadilla in a pan over low heat and brown for a few seconds until the cheese melts. Remove.

7. 7

   Step 7

   To make the salad, wash and cut the tomato together with the spinach leaves. Season with lemon juice, the remaining oil, salt and pepper to taste.

8. 8

   Step 8

   Serve the quesadilla with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Avocado Quesadilla with Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.