Ready in less than 30 minutes, these crispy cheesy chicken quesadillas use a quick homemade spice to marinade the chicken before pan frying and loading up with cheese, jalapeños and coriander. Paired with a creamy and smooth garlicy avocado and yogurt dip.
Time to make : 25 mins
Serves : 2
2 chicken breasts
1 tbsp olive oil
1/2 tbsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic
1/2 tsp salt
1 lime, zest and juice
2 flour tortillas
30g grated cheese
1 tsp salt
1 tsp garlic
Add spices, lime zest, juice and olive oil to chicken breasts in a bowl, massage in and leave to marinate for 20 minutes (or up to 24 hrs).
Whizz everything in a blender or NutriBullet for the creamy avocado dip.
Add the marinated chicken breasts to a frying pan over a medium - high heat, cook for 4 minutes before flipping over. Continue to cook on a medium heat until cooked through. If you have a pan lid, use this to speed up the cooking and keep the chicken moist. Once cooked through, remove from the heat, allow to sit for 5 minutes and then shred with 2 forks.
Heat a tortilla in a frying pan over a high heat, pile on your shredded cheese and shredded chicken. Top with jalapeños and coriander.
Fold. Flip. Slice. Dip.
44g protein, 25g carbs, 24g fat
Good to know:
Flatten any thick chicken breasts with a rolling pin before marinating and cooking or chop breasts into cubes.
Store cooked chicken in an airtight container in the fridge for up to 3 days.
Store the avocado dip in an airtight container (or covered with cling film) in the fridge for up to 3 days.