Healthy Chicken and Veggie Hummus Quesadillas

by: Adam Moore
Wednesday, July 05, 2017


INGREDIENTS

RED-PEPPER HUMMUS 1/4 CUP

CHICKEN BREAST 10 OZ. (RAW)

PORTOBELLO MUSHROOM CAP, CHOPPED 1 LARGE

SMALL, 100-CALORIE MULTIGRAIN TORTILLAS 4

GOAT CHEESE, CRUMBLED 4 TBSP

RED ONION, CHOPPED 1/2 CUP

GARLIC, MINCED 2 TBSP

FRESH CILANTRO GARNISH

PICO DE GALLO GARNISH

COCONUT OIL SPRAY

DIRECTIONS

  1. Spray a nonstick skillet with coconut oil spray, and set on medium-high heat.
  2. Sear 1 tablespoon minced garlic in the skillet, then toss in chopped mushrooms. Sear and cook for about 3 minutes, stirring quickly with a spatula so that the mushroom does not completely wilt. Set aside in a separate bowl.
  3. Sear 1 tablespoon minced garlic in the skillet, then toss in chicken breast. Cook the chicken for about 12-15 minutes or until the meat is white when cut and the juices run clear. Set aside in a separate bowl.
  4. Thinly slice red onions, chop up fresh cilantro, and remove the pit from the avocado and cut into thin slices.
  5. Spread about 2 tablespoons (1/8 cup) of red-pepper hummus on each wheat tortilla.
  6. On one side of each tortilla, add half of the chopped chicken breast or half of sauté.ed mushrooms), a few red onion slices, 1 tablespoon goat cheese, 1/4 of an avocado, and fresh cilantro.
  7. Fold the quesadilla in half.
  8. Spray a nonstick skillet with coconut oil and set on medium heat. Allow the skillet to heat up.
  9. Add the quesadilla to the skillet and cook for about 2 minutes on each side. Be sure to press down on the quesadilla using a spatula so that it flattens out.
  10. Remove from the skillet and enjoy with fresh pico de gallo, Greek yogurt, or salsa.
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