Baked Chicken Quesadillas
Mixed Greens with Mango and Pepitas
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Ingredients
- ⅓ cup sliced red bell pepper
- ¼ cup sliced red onion
- 1 Tbsp olive oil, divided
- 2 soft taco-size flour tortillas
- 1 cup shredded rotisserie chicken
- ⅔ cup baby spinach
- ½ cup Mexican-blend cheese
- 1 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Sauté bell pepper and onion in 2 tsp hot oil in a skillet over medium-high heat 4 minutes or until lightly browned.
- Brush one side of tortillas with 1 tsp oil, and place, oiled sides down, on a rimmed baking sheet.
- Divide sautéed vegetables and chicken between 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
- 2 cups mixed baby greens
- ½ cup sliced mango
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
- 2 Tbsp balsamic vinaigrette
Side Dish Instructions
- Toss together greens, mango, pepitas, and dressing in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
427
|
176
|
603
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 25 | 13 | 38 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 492 | 257 | 749 |
Quick & Healthy Meal Plan
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