Low Sodium Chipotle Chicken Quesadilla

Elevate your weeknight dinners with this flavorful Low Sodium Chipotle Chicken Quesadilla, a heart-smart twist on a Tex-Mex favorite! Tender, spiced chicken breast marinated with zesty lime and smoky low sodium chipotle powder meets a vibrant medley of sautéed red bell peppers, onions, and fresh cilantro, all melted together with reduced-fat cheddar cheese between whole wheat tortillas. This recipe offers a perfect balance of bold flavor and healthy ingredients, with creamy avocado slices and tangy nonfat Greek yogurt providing light yet indulgent accompaniments. Ready in just 35 minutes, this lower-sodium quesadilla is ideal for quick, satisfying meals without sacrificing taste or nutrition.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece Boneless skinless chicken breast
• 1 tablespoon Olive oil
• 1 teaspoon Low sodium chipotle powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 tablespoon Lime juice
• 4 medium Whole wheat tortillas
• 1.5 cups Reduced-fat shredded cheddar cheese
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 0.25 cup Fresh cilantro
• 1 medium Avocado
• 0.5 cup Nonfat plain Greek yogurt

Directions

Step 1

Place the chicken breast between two pieces of plastic wrap and pound it to an even thickness of about 1/2 inch to ensure even cooking.

Step 2

In a small bowl, mix together the olive oil, chipotle powder, garlic powder, ground cumin, and black pepper. Add the lime juice and stir to combine.

Step 3

Coat the chicken breast in the spice mixture, ensuring it is evenly covered. Set aside to marinate for at least 10 minutes.

Step 4

While the chicken is marinating, thinly slice the red bell pepper and red onion. Chop the fresh cilantro and set aside.

Step 5

Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken breast to the skillet. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and it's cooked through.

Step 6

Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing it into thin strips.

Step 7

Wipe the skillet clean and return it to medium heat. Place one tortilla in the skillet and sprinkle 1/4 of the shredded cheddar cheese evenly over half of the tortilla.

Step 8

On top of the cheese, layer slices of grilled chicken, bell pepper strips, onion slices, and a sprinkle of chopped cilantro.

Step 9

Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes on each side or until the outside is golden brown and the cheese has melted.

Step 10

Repeat steps 7-9 with the remaining tortillas and filling ingredients.

Step 11

Slice the avocado and serve each quesadilla with a few slices on the side and a dollop of nonfat plain Greek yogurt for dipping.

Nutrition Facts

Serving size	(1053.7g)

Amount per serving	% Daily Value*
Calories	1830.2

Total Fat 91.2g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 258.2mg	0%
Sodium 2544.6mg	0%
Total Carbohydrate 139.7g	0%
Dietary Fiber 27.6g	0%
Total Sugars 16.8g
Protein 125.0g	0%

Vitamin D 0IU	0%
Calcium 1591.2mg	0%
Iron 10.8mg	0%
Potassium 2394.2mg	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: 43.7%

Protein: 26.6%

Carbs: 29.7%