Chicken & Veg Quesadillas

Another Monday, friends! I hope that you all had a great Valentines day yesterday and got to spend it with the people you love AND took some time to do something nice for yourself too. I treated myself to some new books and bath bombs on Saturday and went to dinner with my dad yesterday which is always a good time.

Before dinner though I did my weekly meal prep! This week it’s some truly amazing chicken and veg quesadillas. I tried out a new method of cooking a bunch of quesadillas at once and it worked so, so well, I’m a little shocked. Instead of using the traditional stovetop method, I popped them into the oven for 15 minute and they’re perfect! Also so, so delicious.

I also prepped breakfast for the first time in a while – I found a recipe for protein pancakes that are high protein without using protein powder and they’re actually pretty good! I used up some frozen mixed berries I had in the freezer instead of just blueberries and its the perfect topping. I highly recommend them, if you’re into that kind of thing!

Now, here are some tips for this week’s meal prep:

  • I used up some leftover red onion and bell peppers but, as usual, you can use whatever veggies you’ve got hanging around and want to use up!
  • I cut up all of my quesadilla filling ingredients into bite sized pieces – I think it makes them easier to eat so you’re not trying to bite through a big chunk of veg or chicken
  • Especially for meal prep, leave the salsa on the side instead! Excess liquids in the filling will lead to soggy tortillas which is not a good time later on in the week. It also helps if you use the cheese as a barrier between the tortilla and the filling so no liquid causes issues.
  • You can reheat these on the stove top or even in the microwave! Just wrap them in a paper towel to absorb any excess liquid. They won’t be crisp, but they’ll still be delicious.
  • I love this chicken marinade – it’s perfect in this recipe, but also delicious on it’s own or in pretty much anything!

That’s all I’ve got! This one is a simple recipe and absolutely delicious.

Chicken & Veg Quesadillas
makes 5 quesadillas


for the chicken

  • 2-3 chicken breasts
  • 1 tsp salt
  • juice of 4-5 limes
  • 2 tsp olive oil
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tbsp vegetable oil

for the veg

  • 1-2 bell peppers
  • 1/2 onion
  • 2-3 cloves garlic
  • 1 jalapeno
  • 1 tbsp butter
  • 1 tsp salt

for assembly

  • 10 small tortillas
  • 6-8 oz cheese – I used pepperjack but any kind will work
  • salsa, for serving
  • salad kit, for serving, optional

How to do it

  1. marinade the chicken: cut each chicken breast in half lengthwise to make them thinner. place in a medium bowl and top with the salt, lime juice, olive oil, cumin, and chili powder. mix to combine and let hang out while you prep the veg
  2. prep the veg: cut the bell pepper and onion into strips. mince the garlic and jalapeno. set aside
  3. cook the chicken: heat a pan over medium heat. add the veg oil and then place the chicken in the pan in a single layer, working in batches if necessary. let cook for 4-5 minutes on each side or until the internal temp reaches 160*. reduce the heat if necessary. you don’t want the bits in the bottom of the pan to burn! remove the chicken from the pan and let rest for 5-10 minutes – carryover heat will bring it up to 165*. Cut into pieces and set aside
  4. cook the veg: once done with the chicken, add 1 tbsp of butter to the pan. add all of the prepped veg and salt. cook for 10-15 minutes until the vegetables are softened to your liking. They’ll pick up the flavor from the bits in the bottom of the pan, making them even more delicious
  5. assemble the quesadillas: preheat the oven to 350*. spray 1-2 baking sheets with baking spray. place 5 tortillas on them. top each with a small amount of cheese, then a portion of the cooked veg and chicken, and top with the remaining cheese. add a final tortilla on top, spray lightly, and bake for 10-15 minutes until the cheese is melted and the tortillas are lightly browned. let cool on a cooling rack.
  6. eating immediately: If eating immediately, cut and serve with salsa and/or salad. if using for meal prep, let cool completely before storing in an airtight container
  7. reheating: if using for meal prep, you can reheat the quesadillas on the stovetop in a pan, in the oven, or in a microwave wrapped in a paper towel. If reheating in the microwave, know that the tortilla won’t get crisp but will still be delicious! serve with salsa and/or salad and enjoy!


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