Spinach & Chicken Quesadilla with Tomato & Green Onion Salad

Ingredients

• 5 oz baby spinach (Skip washing if pre-washed)
• 0.75 lb boneless skinless chicken breasts (Cut into bite-sized pieces)
• 1 pint grape tomatoes (Halved)
• 0.5 small bunch green onions (Trimmed and cut crosswise into ¼-inch pieces at an angle)
• 2 large flour tortillas
• 8 oz mozzarella cheese (Coarsely grate 1 cup)
• 0.5 cup plain Greek yogurt (For dipping)
• black pepper (Season to taste)
• extra virgin olive oil (For cooking and dressing the salad; amount not specified)
• salt (Season to taste)

Steps

1. 1

   Wash and dry the fresh produce. Skip washing the spinach if it came pre-washed.

2. 2

   Preheat a large skillet over medium heat.

3. 3

   Pat the chicken dry with paper towels, then cut it into bite-sized pieces.

4. 4

   Once the skillet is hot, add olive oil and swirl to coat the bottom.

5. 5

   Add the chicken to the skillet and season with salt and black pepper. Cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes.

6. 6

   Wash and dry the cutting board and knife.

7. 7

   Coarsely grate 1 cup of mozzarella.

8. 8

   Add the spinach to the chicken and toss until the spinach is wilted, 1 to 2 minutes. Remove the skillet from the heat.

9. 9

   Add olive oil to a nonstick skillet and heat over medium heat.

10. 10

    Place the tortillas on a flat work surface. Cover half of each tortilla with cheese, the chicken-and-spinach mixture, and more cheese on top. Fold each tortilla in half and press down to close.

11. 11

    Place both quesadillas in the nonstick skillet with their straight edges next to each other. Cook until golden brown on both sides and the cheese is melted, 3 to 4 minutes per side.

12. 12

    Transfer each quesadilla to a cutting board and cut it into 4 wedges.

13. 13

    Halve the grape tomatoes and transfer them to a medium salad bowl.

14. 14

    Trim off and discard the ends of the green onions. Cut the onions crosswise into ¼-inch pieces at an angle and add them to the salad bowl.

15. 15

    Drizzle the salad with olive oil and season with salt and black pepper. Toss to combine.

16. 16

    Place the yogurt in a small bowl.

17. 17

    Serve a quesadilla on each plate with the tomato and green onion salad and yogurt dip on the side.

Notes

The structured recipe does not specify the amount of olive oil or salt and pepper; add them to taste and as needed for cooking. Total time is listed by the source as 30 minutes.

Nutrition per serving

• main
• Mexican-inspired
• 30-minute
• skillet
• vegetarian-friendly sides
• high-protein