Chicken Quesadilla
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Chicken breast | |
| 2 | Tomatoes | |
| 2 | Limes | |
| 8 tbsp | Greek yogurt | |
| 120 g | Shredded cheese | |
| 8 | Flour tortillas | |
| 8 cloves | Garlic | |
| 20 g | Fresh cilantro | |
| 20 g | Fresh parsley | |
| 1 tsp | Garlic powder | |
| 1 tsp | Paprika | |
| 8 tsp | Tahini paste |
- To make the chicken, butterfly it (cut through the middle and open it like a book) and season with salt, pepper, garlic powder, and paprika on both sides. Cook the chicken on a medium heat pan for 3-4 minutes on each side. Slice it into bite-sized pieces when it's done.
- To make the sauce, combine the tahini paste, greek yogurt, lime juice, minced garlic, cilantro and parsley in a blender, and blend until incorporated. Thinly slice and salt the tomatoes, and set aside.
- Make the quesadilla by stacking the ingredients on one side of each tortilla in this order: salted tomato slices, chicken, sauce, sliced cheese. Fold the empty half over the other one on each tortilla, and fry in a pan for 2 minutes per side, or until golden brown.
Fat:
31.1g
Saturates:
10.7g
Sugars:
6.2g
Protein:
43.4g
Carbs:
52.3g
Fiber:
5.7g
54.8%
Calories
52.8%
Carbs
51.1%
Protein
77.8%
Fat
22.8%
Fiber