Directions
- 1Season the chicken breast with salt, pepper, garlic powder, paprika, and oregano.
- 2Mix the seasonings thoroughly into the chicken.
- 3To prepare the green sauce, add 50g of avocado, 100g of low-fat yogurt, coriander, garlic powder, salt, pepper, and lime juice into a blender.
- 4Blend the ingredients until the sauce is thick and creamy.
- 5Cook the seasoned chicken on medium heat in a pan for 8-10 minutes until done.
- 6Shred the cooked chicken into pieces using two forks.
- 7Pour one egg and egg whites into a hot pan.
- 8Place a low-calorie tortilla wrap over the eggs in the pan.
- 9Let the tortilla and eggs cook, then flip them over.
- 10Add tomato slices on top of the cooked egg and tortilla.
- 11Season the tomato slices with salt and pepper.
- 12Add the shredded chicken on top of the tomatoes.
- 13Sprinkle low-fat cheese over the chicken.
- 14Fold the tortilla in half and toast both sides until golden brown and the cheese is melted.
- 15Serve the quesadilla with the green dipping sauce and enjoy.
Ingredients
- 2 units Chicken breast
- Salt
- Pepper
- Garlic powder
- Paprika
- Oregano
- 50 g Avocado
- 100 g Low-fat yogurt
- Coriander
- Lime juice
- 1 unit Egg
- Egg whites
- 1 unit Low-calorie tortilla wrap
- Tomato slices
- Low-fat cheese
Equipment
BlenderPan
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