Friday, January 13, 2012
Chicken, Spinach & Ricotta Quesadilla
Chicken, Spinach & Ricotta Quesadillas (Clean Eating)
8 oz boneless, skinless chicken breast
2.5 tsp olive oil
sea salt & frsh pepper
1 medium onion, finely chopped
1 medium red bell pepper, diced
1 bag spinach (6 to 8oz)
3/4 cup low-fat ricotta cheese
1/2 cup navy beans, drained and rinsed
3/4 cup shredded low fat mozzarella cheese
1/4 cup fresh herbs (flat leaf parsley and rosemary) -- I actually used dried, a pinch of each
Juice of 1/2 lemon -- again, I used the pampered chef juicer, TOTALLY worth the money!
pinch of nutmeg
8 small whole grain tortillas
Preheat oven to 350
Lightly coat chicken with half teaspoon olive oil. Season with salt and pepper. Place chicken on parchment-lined baking sheet and roast 20 minutes, or until fully cooked. Remove from oven and let cool.
Meanwhile, heat 1 tsp oil in large saute pan. When oil is hot, add onion and red pepper, stirring frequently until softened - 2 to 3 minutes. Add spinach to pan and stir to combine, until spinach is slightly wilted. Remove mixture from pan, and pour into paper towel lined bowl, set aside and allow to cool.
In large bowl, combine ricotta and beans, mashing beans slightly. Add mozzarella cheese, herbs, lemon juice and nutmeg. Season with salt and pepper. Stir well to combine.When chicken is cool enough to handle, dice into half inch pieces, and add to cheese mixture. Then add spinach into cheese/chicken mixture.
Lay out tortillas and scoop about 1/3 cup mixture into one side of tortilla. Fold over, pressing slightly. Bake 10 minutes at 350, until heated through.
Well, week #1 is over. It was great. I loved trying all new recipes, and best of all, being healthy. Win-win situation! Onto planning next week!