Chicken and Vegetable Stew Quesadilla

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast150 g
• Green Bell Pepper1/4 count (30 g)
• Carrot1/2 medium (30 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)
• Mozzarella Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   Chop or cut the chicken into bite-sized pieces and season with salt and pepper. Separately, chop the bell pepper, garlic and dice the carrot.

2. 2

   Step 2

   Heat the oil in a pan over high heat. Once heated, add the chicken along with the vegetables and season with salt and pepper.

3. 3

   Step 3

   Cook over medium heat for 8-10 minutes, stirring occasionally until cooked. If desired, you can cover for even cooking.

4. 4

   Step 4

   Warm the tortillas in a pan for 30 seconds per side.

5. 5

   Step 5

   Fill with cheese and chicken and vegetable stew. Slice and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Vegetable Stew Quesadilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.