Grilled Chicken Quesadilla with Pico de Gallo

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Mozzarella Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   Heat the oil in a grill over medium-high heat. While heating, season the chicken breast with salt and pepper.

2. 2

   Step 2

   Once heated, add to the grill and cook over medium heat for 4-6 minutes per side.

3. 3

   Step 3

   Remove when desired doneness is reached and shred.

4. 4

   Step 4

   Separately, chop the onion, tomato and cilantro. Fill the tortillas with the cheese, chicken and some of the onion, tomato and cilantro.

5. 5

   Step 5

   Toast the quesadillas in a pan until the cheese melts.

6. 6

   Step 6

   Mix in the remaining onion, tomato and cilantro for the pico de gallo. Season with lemon or lime juice, salt and pepper. Optional: Add chopped jalapeno.

7. 7

   Step 7

   Serve the tortillas with pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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