Low Sodium Chicken Quesadillas

Transform your weeknight dinner routine with these flavorful and healthy Low Sodium Chicken Quesadillas! Perfectly seasoned, tender chicken breast combines with vibrant red bell peppers, fresh cilantro, and a melty low-sodium cheese blend, all tucked inside whole wheat tortillas. A dash of lime juice adds zesty brightness to every bite, while the minimal sodium makes this dish a guilt-free indulgence. These quesadillas are oven-baked for a golden, crispy exterior, or you can pan-sear them for an equally satisfying crunch. Ready in under 40 minutes, this recipe is perfect for a quick, wholesome family meal or an easy snack. Serve with creamy sliced avocado and a dollop of sour cream for the ultimate satisfying finish!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground cumin
• 1 tablespoon Olive oil
• 4 pieces Low sodium whole wheat tortillas
• 1 cup Shredded low sodium cheese blend
• 1 large Red bell pepper, diced
• 3 stalks Green onions, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 0.5 cup Sour cream (optional for serving)
• 1 medium Avocado, sliced (optional for serving)

Directions

Step 1

Begin by preheating your oven to 400°F (200°C).

Step 2

In a bowl, combine the ground black pepper, garlic powder, onion powder, and ground cumin. Mix well to create a seasoning blend.

Step 3

Rub the chicken breast with olive oil and season with half of the spice blend.

Step 4

Heat a skillet over medium-high heat and cook the chicken breast for about 6-7 minutes on each side, until fully cooked and no longer pink inside. Remove from skillet and let rest for a few minutes before slicing into thin strips.

Step 5

While the chicken rests, lay out the tortillas on a clean surface. Sprinkle half of the shredded cheese over one half of each tortilla, dividing evenly.

Step 6

Top the cheese with the sliced chicken, diced red bell pepper, chopped green onions, and fresh cilantro.

Step 7

Drizzle lime juice over the fillings and sprinkle the remaining spice blend evenly over everything.

Step 8

Add the remaining cheese on top of the fillings, then fold the tortilla over to enclose the filling.

Step 9

Place the folded quesadillas onto a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes or until the tortillas are golden brown and the cheese has melted.

Step 10

Alternatively, cook the quesadillas on a non-stick skillet over medium heat for about 3-4 minutes per side until golden brown and crisp.

Step 11

Remove from the oven or skillet and allow to cool for a few minutes before slicing each quesadilla into thirds.

Step 12

Serve warm, with optional sour cream and sliced avocado on the side.

Nutrition Facts

Serving size	(1469.1g)

Amount per serving	% Daily Value*
Calories	2555.6

Total Fat 132.3g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 616.5mg	0%
Sodium 1037.1mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 18.4g
Protein 228.6g	0%

Vitamin D 74.0IU	0%
Calcium 2179.7mg	0%
Iron 14.6mg	0%
Potassium 3363.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 35.3%

Carbs: 18.8%