Kid-Friendly
Cheesy Chicken and Spinach Quesadillas
Avocado-Chickpea Salad
Ingredients
- ½ lb boneless, skinless chicken breasts
- 2 (10-inch) whole wheat flour tortillas
- 1 cup chopped organic baby spinach
- ⅓ cup shredded Monterey Jack cheese
- 1 Tbsp olive oil
- 2 Tbsp sour cream
- ½ cup refrigerated salsa
Instructions
- Preheat oven to 350°F. Arrange chicken in a lightly greased baking dish. Bake 25 to 30 minutes or until done; shred chicken.
- Place tortillas on a clean surface; top half of each tortilla with chicken, spinach, and cheese. Fold tortillas over filling.
- Heat oil in a large nonstick skillet over medium heat; add tortillas.
- Cook 2 to 3 minutes per side or until tortillas are browned and cheese is melted. Serve with sour cream and salsa.
Side Dish Ingredients
- ½ avocado, chopped (see Note)
- ½ cup no-salt-added chickpeas, drained and rinsed
- 1 green onion, chopped
- ½ cup crumbled feta cheese
- 1½ Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
519
|
250
|
769
|
| Fat (g) | 23 | 16 | 39 |
| Sat. Fat (g) | 9 | 7 | 16 |
| Protein (g) | 37 | 10 | 47 |
| Carb (g) | 40 | 18 | 58 |
| Fiber (g) | 6 | 6 | 12 |
| Sodium (mg) | 904 | 364 | 1268 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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