Paleo Chicken Quesadillas

Satisfy your Tex-Mex cravings with these flavorful Paleo Chicken Quesadillas, a gluten-free and dairy-free twist on the classic comfort food. Juicy, paprika-spiced chicken breast pairs perfectly with sautéed bell peppers and red onions, all tucked into soft, grain-free coconut flour tortillas. Instead of cheese, a creamy avocado-lime spread infused with fresh cilantro brings a vibrant, zesty touch. This quick and healthy recipe comes together in just 40 minutes, delivering a protein-packed, paleo-friendly meal that's perfect for weeknight dinners or meal prep. Serve these paleo quesadillas fresh off the skillet with your favorite toppings or a side of salsa for a wholesome, guilt-free treat the whole family will love!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Coconut oil
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 4 pieces Coconut flour tortillas
• 1 large Avocado
• 1 medium Lime
• 2 tablespoons Fresh cilantro
• 1 large Bell pepper
• 1 small Red onion

Directions

Step 1

Start by seasoning the chicken breasts with sea salt, black pepper, paprika, garlic powder, and onion powder. Make sure both sides are well coated.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until cooked through and no longer pink inside. Remove from the skillet and let cool slightly.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil and sauté the sliced bell pepper and sliced red onion until tender, about 5 minutes.

Step 4

While the vegetables are cooking, peel and pit the avocado, then mash it in a bowl. Squeeze the juice of the lime into the avocado and mix well. Stir in chopped fresh cilantro.

Step 5

Slice the cooked chicken breast into thin strips.

Step 6

To assemble the quesadillas, lay a coconut flour tortilla flat. Spread a generous layer of the avocado mixture on one half of the tortilla.

Step 7

Layer slices of chicken, sautéed vegetables on top of the avocado spread.

Step 8

Fold the tortilla in half over the filling.

Step 9

Repeat the process with the remaining tortillas.

Step 10

Heat a clean, dry skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until the tortillas are golden and crispy.

Step 11

Carefully remove from the skillet, slice into wedges, and serve immediately.

Nutrition Facts

Serving size	(958.5g)

Amount per serving	% Daily Value*
Calories	1329.3

Total Fat 78.7g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 206.4mg	0%
Sodium 3746.5mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 42.3g	0%
Total Sugars 16.1g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 192.9mg	0%
Iron 6.8mg	0%
Potassium 2572.7mg	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: 51.6%

Protein: 24.5%

Carbs: 23.9%