Spicy Chili Lime Chicken Quesadillas

Dinner was the result of a craving at work. Often times, as I sit with my repetitive meal-prepped meals at work, I get wild cravings for food I can’t have at that very instant. Which. Sucks. A lot. This was one of those meals I wanted at work. I rarely make them once I’m home because the craving passes, but I’m so glad I did this time :DD

I served these spicy chili lime chicken quesadillas with a healthy avocado ranch dressing. Which, in my opinion, really completed this meal.

IMG_3436[1]Spicy Chili Lime Chicken Quesadillas 

Serves: 1

  • 2 TBSP water
  • 1/2 TBSP sriracha
  • juice from 1/2 lime
  • 1/8 tsp chili powder
  • 4 oz raw chicken
  • 2 oz brussel sprouts
  • 1/3 cup frozen corn kernels
  • 2 small la tortilla factory low carb tortillas
  • 1/4 cup go veggie! Lactose free shredded cheese (or cheese of choice)

Mix the water, sriracha, lime juice, and chili powder. Chop the raw chicken into cubes and place it in a pan with the sauce mixture. Cook on a medium heat until the chicken is fully cooked.

 

Steam and shred your brussel sprouts. Also, thaw out your corn kernels (I microwave for 30-60 seconds in water).

Spray a pan with nonstick spray. Take 1 small tortilla and place it in the pan. On top put the cheese, steamed and shredded Brussel sprouts, corn kernels, a drizzle of sriracha, and the cooked chicken. Place 1 more small tortilla on top. Cook on a medium heat until lightly browned. Flip. Cook to brown the other side. Slice into 6 pieces and serve. I recommend serving with a healthy avocado ranch. To make this, blend 1/4 avocado with my healthy ranch recipe.

Nutritional Info (without the ranch): 371 calories; 10 g fat, 42 g carbs (17 g fiber), and 45 g protein


Master vegan baking with this specially outlined online course!




One comment

Leave a Reply