Quick & Easy Chicken Avocado Quesadilla

Quick & Easy Chicken Avocado Quesadilla

This quesadilla has a healthy balance of macros, is loaded with protein and healthy fats and really simple to put together.
Health Rating
Prep Cook Ready in Servings
5 min 2 min 7 min 1


57 gm Chicken breast, skinless (pre-cooked* see instructions on how to cook chicken)
1/2 avocado(s) Avocado (ripe)
1 pinch Salt
1/4 tsp Cumin
1 tbsp Lime juice (fresh)
2 medium tortilla(s) Tortilla, corn
29 gm Pepper jack cheese (grated)


1. Cook chicken: you can add chicken to an instant pot and steam with a closed valve for 11 minutes, or preheat your oven to 420 degrees F and place chicken breasts in a medium baking tray. Add the baking tray to hot oven and cook for about 20 minutes, until internal temperature reaches 165 degrees F. Set chicken aside to cool. 

2. Heat a griddle or non-stick skillet over medium-high heat on your stovetop. 


3. Mash the avocado in a small bowl and add a pinch of salt, cumin and splash of lime juice. Set aside.

4. Lay one of the tortillas on the warm skillet and sprinkle with cheese and 2 oz of chicken. While it cooks, smear the mashed avocado mixture onto the other tortilla.

5. Place the second tortilla, avocado side down, on top of the chicken and cheese. Press gently with a spatula then slide the spatula underneath and flip. Continue to cook until the second tortilla begins to brown and the cheese is all melted, approximately 1-2 minutes. Serve immediately.

Nutrition Facts

Per Portion

Calories 485
Calories from fat 234
Calories from saturated fat 67
Total Fat 26.0 g
Saturated Fat 7.4 g
Trans Fat 0
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.7 g
Cholesterol 56 mg
Sodium 718 mg
Potassium 781 mg
Total Carbohydrate 40 g
Dietary Fiber 11.0 g
Sugars 1.5 g
Protein 23.3 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.9
Meat 0.6
Milk Alternative 0.6
Vegetables 1

Energy sources



Quick Tips:

For a vegan version use a cheese alternative like Daiya. 


Nutritional Highlights:


Avocados are high in potassium, more so than bananas. Several studies show that having a high potassium intake is linked to reduced blood pressure, which is a major risk factor for heart attacks, strokes and kidney failure.

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