women

400 calories per serving

From Good Housekeeping

Total time 30 minutes

Description: CHICKEN QUESADILLAS

Makes 4 Main-Dish Servings

2 tsp. canola oil

1 green onion, thinly sliced

1 lime

1 lb. skinless, boneless thinly sliced chicken breasts, cut into 1-inch-wide strips

Salt and pepper

4 burrito-size low-fat flour tortillas

1 cup reduced-fat (2%) shredded Mexican cheese blend

½ ripe avocado, peeled, pitted, and cut into ½-inch pieces

¾ cup salsa

1.    In 12-inch nonstick skillet on medium, heat oil. Add green onion, and cook about 6 minutes, or until tender, stirring occasionally.

2.    Meanwhile, from lime, grate 1 teaspoon peel and squeeze about 2 tablespoons juice. Evenly season chicken breasts on both sides with lime peel, ¼ teaspoon salt, and 1/8 teaspoon ground black pepper.

3.    Add chicken to green onion in skillet; cook 10 minutes, or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.

4.    Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.

5.    In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch, or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.

Description: Chicken quesadillas

Each serving about 38 g protein, 31 g carbohydrate, 14 g total fat (5 g saturated), 8 g fiber, 86 mg cholesterol, 970 mg sodium.

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