Chicken Cheesy Quesadilla

📊 Macros for a Full Quesadilla + Dipping Sauce

487 calories
53 g protein
26 g carbohydrates
19 g fat

🛒 Ingredients

Chicken:

• 1 chicken breast, cut into 2 thin fillets
• 1 teaspoon salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano

Green Sauce:

Note: This amount is enough for two separate servings.

• 50 g avocado
• 100 g fat-free yogurt
• A handful of coriander (cilantro)
• 1 teaspoon garlic powder
• ¼ teaspoon salt and black pepper
• Juice of ½ lemon

For the Quesadilla:

• 1 low-carb wrap
• 1 whole egg + 2 egg whites
• 3 tomato slices
• 80–100 g cooked shredded chicken
• 20 g low-fat cheese

Method

Step 1 – Cut the chicken breast into two pieces, then season with salt, black pepper, garlic powder, paprika, and oregano. Mix well to coat evenly.

Step 2 – In a blender cup, add avocado, yogurt, coriander, garlic powder, salt, black pepper, and lemon juice. Blend until smooth and creamy. Add a little water if the mixture is too thick.

Step 3 – Heat a pan over medium heat and cook the chicken for 8–10 minutes, then remove it and shred it using two forks or a knife.

Step 4 – Return to the pan over low heat, add the beaten eggs, then place the low-calorie tortilla wrap on top. Let it cook, then flip it. Add tomato slices, shredded chicken, and cheese.

Step 5 – Fold the quesadilla and toast both sides for 1–2 minutes, then serve with the green dipping sauce.