Low Sodium Chicken and Cheese Quesadilla
Satisfy your Tex-Mex cravings with this flavorful yet heart-healthy Low Sodium Chicken and Cheese Quesadilla! Perfectly seasoned chicken breast is pan-seared to juicy perfection, layered alongside vibrant red bell peppers and creamy low-sodium cheddar cheese, all sandwiched between soft, whole wheat tortillas. These quesadillas are cooked until golden and crisp, creating a deliciously melty center that's irresistible. Topped with fresh cilantro, rich avocado slices, and a zesty low-sodium salsa, this recipe is tailored for a guilt-free indulgence without compromising on taste. Ready in just 35 minutes, this low-sodium meal is an easy, nutritious dinner solution for two that’s sure to please your taste buds and your heart!
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Ingredients
- 1 piece Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 pieces Whole wheat tortillas
- 1 cup Low sodium cheddar cheese, shredded
- 0.5 cup Low sodium salsa
- 0.5 cup Red bell pepper, diced
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Avocado, sliced
Directions
Step 1
Begin by preparing the chicken breast. Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Step 2
Season the chicken breast with ground black pepper, garlic powder, and onion powder on both sides.
Step 3
Add the chicken breast to the hot skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 4
Once cooked, remove the chicken breast from the skillet, let it rest for a few minutes, then slice it into thin strips.
Step 5
Clean the skillet and heat it over medium heat. Place one whole wheat tortilla in the skillet.
Step 6
Sprinkle half of the shredded low sodium cheddar cheese evenly over the tortilla.
Step 7
Add the sliced chicken strips and diced red bell pepper evenly over the cheese.
Step 8
Sprinkle the remaining cheese over the top and place the second tortilla on top.
Step 9
Press down lightly with a spatula and cook for about 3-4 minutes or until the bottom tortilla is golden brown.
Step 10
Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden brown and the cheese is melted.
Step 11
Remove the quesadilla from the skillet and let it cool for a minute. Then, cut it into wedges.
Step 12
Serve immediately with low sodium salsa, fresh cilantro, and sliced avocado on the side.
Nutrition Facts
| Serving size | (749.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1436.9 |
| Total Fat 84.8g | 0% |
| Saturated Fat 32.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 267.9mg | 0% |
| Sodium 1045.3mg | 0% |
| Total Carbohydrate 77.8g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 9.0g | |
| Protein 95.3g | 0% |
| Vitamin D 32.7IU | 0% |
| Calcium 958.8mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1904.5mg | 0% |
Source of Calories