CHICKEN MINISTRONE SOUP RECIPES

Name: Chicken Quesadillas
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 oz skinless chicken breast (fat trimmed); cumin; oregano; garlic powder; salt and fresh pepper; cooking spray; 1/2 small onion (cut into strips); 1 bell pepper (red or green cut into strips); 1 clove garlic (minced); 1 tbsp oil; 1-1/3 cup part-skim Mexican blend shredded cheese; 1 cup avocado mango salsa; 8 low carb whole wheat flour tortillas (La Tortilla Factory)

CHICKEN QUESADILLAS - SKINNYTASTE

Chicken Quesadillas - Skinnytaste image

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

Provided by Gina

Categories Appetizer Dinner Lunch

Total Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

16 oz skinless chicken breast (fat trimmed)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion (cut into strips)
1 bell pepper (red or green cut into strips)
1 clove garlic (minced)
1 tbsp oil
1-1/3 cup part-skim Mexican blend shredded cheese
1 cup avocado mango salsa
8 low carb whole wheat flour tortillas (La Tortilla Factory)

Steps:

Slice chicken breast in half so you have 4 cutlets.
Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
Remove from heat and cut chicken into strips, set aside.
To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Nutrition Facts : ServingSize 1 quesadilla, Calories 387 kcal, CarbohydrateContent 31.5 g, ProteinContent 37.5 g, FatContent 18.5 g, FiberContent 16.5 g

CHICKEN QUESADILLAS - SKINNYTASTE

Chicken Quesadillas - Skinnytaste image

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

Provided by Gina

Categories Appetizer Dinner Lunch

Total Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

16 oz skinless chicken breast (fat trimmed)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion (cut into strips)
1 bell pepper (red or green cut into strips)
1 clove garlic (minced)
1 tbsp oil
1-1/3 cup part-skim Mexican blend shredded cheese
1 cup avocado mango salsa
8 low carb whole wheat flour tortillas (La Tortilla Factory)

Steps:

Slice chicken breast in half so you have 4 cutlets.
Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
Remove from heat and cut chicken into strips, set aside.
To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Nutrition Facts : ServingSize 1 quesadilla, Calories 387 kcal, CarbohydrateContent 31.5 g, ProteinContent 37.5 g, FatContent 18.5 g, FiberContent 16.5 g

HOW TO USE DIATOMACEOUS EARTH | THE PRAIRIE HOMESTEAD

Jan 15, 2014 · Eat ministrone soup made with with cabbage and beans. reply to comment. Teresa says. October 11, 2020 at 11:57 am ... THey approve of chicken being raised here sent to China to process into “frozen items” like patties, pre-cooked chicken, etc. ... The Nature’s Wisdom site has testimonials and recipes…
From theprairiehomestead.com

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