Baked Chicken Quesadillas
Mixed Greens with Mango and Pepitas
Ingredients
- 1 cup sliced red bell pepper
- 1 red onion, sliced
- 3 Tbsp olive oil, divided
- 3 cups shredded rotisserie chicken
- 6 soft taco-size flour tortillas
- 2 cups baby spinach
- 1½ cups Mexican-blend cheese
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Sauté bell pepper and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Brush one side of tortillas with 1 Tbsp oil, and place, oiled sides down, on a large rimmed baking sheet.
- Divide sautéed vegetables and chicken among tortillas, placing ingredients on one half of each tortilla. Top with spinach, cheese, and cilantro. Fold tortillas in half.
- Bake 6 minutes, and flip. Bake 6 to 7 minutes longer or until tortillas are browned and cheese is melted. Cut into wedges.
Side Dish Ingredients
- 1 (6-oz) pkg sliced mango
- 1 (5-oz) pkg mixed baby greens
- 1 cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together mango, greens, pepitas, and dressing in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
200
|
616
|
| Fat (g) | 22 | 15 | 37 |
| Sat. Fat (g) | 8 | 3.5 | 11.5 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 25 | 10 | 35 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 694 | 180 | 874 |
Quick & Healthy Meal Plan
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