Chicken Quesadilla with Salad

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice2 tablespoon (30 g)
• Paprika Powder1 teaspoon (3 g)
• Oil1 teaspoon (5 ml)
• Mozzarella Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   Diagonally cut the chicken and marinate with paprika powder, oil, salt and pepper.

2. 2

   Step 2

   Heat a pan over high heat and once heated, add the chicken and sear for 3 minutes per side over medium heat.

3. 3

   Step 3

   Once seared, lower the heat, cover and cook for 10 minutes until tender. Add more water if required so that it does not dry out.

4. 4

   Step 4

   Simultaneously, finely chop the tomato, onion, cucumber and parsley for the salad.

5. 5

   Step 5

   Place the vegetables in a bowl and mix with the lemon juice. Season with salt and pepper.

6. 6

   Step 6

   Remove the chicken from the pan and shred with a fork.

7. 7

   Step 7

   In the same pan warm the tortillas 1 minute per side.

8. 8

   Step 8

   Assemble the quesadillas by filling with the marinated chicken and mozzarella cheese. Top with the remaining tortilla and once the cheese has melted, cut.

9. 9

   Step 9

   Place on a plate and serve with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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