If you need a quick, flavorful, and protein-packed option for lunch, dinner, or meal prep, these chicken quesadillas are a great choice! Juicy chicken thighs are cooked with peppers and onions, then wrapped and toasted in a low-carb tortilla and finished with your favorite taco toppings. So yummy that this is something I make at least once a week! 🍽️

Ingredients (2 servings):

For the chicken:

• 12oz boneless skinless chicken thighs 
• 1 green pepper
• 1/2 red pepper
• 1/2 onion
• ½ tsp salt
• ½ tsp pepper
• ½ garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp red pepper flakes
• ½ tsp cumin
• ½ tsp paprika 
• ½ tbsp olive oil 
• 4 low-carb tortillas 
• 84g shredded mozzarella cheese 

Optional quesadilla toppings:

• 4 tbsp pico de gallo
• 2 tbsp lite sour cream
• Salsa or hot sauce

Nutritional Information (per serving of 2 quesadillas without toppings):

• Calories: 556 cals
• Protein: 51g
• Carbs: 46g
• Fat: 32g

Here’s how to make it:

1. Prep the chicken: Wash and trim the chicken thighs, then pat dry. Place them in a bowl and season with salt, pepper, garlic powder, onion powder chili powder, red pepper flakes, cumin, paprika.
2. Prep the veggies: Dice the peppers and onions into small, even pieces. Set aside.

3. Cook: Heat a skillet over medium heat with 1/2 tbsp olive oil. Add the chicken and cook until halfway done, then stir in the peppers and onions. Continue cooking until the chicken is fully cooked, then shred it using two forks.

4. Assemble tortilla: Place cheese on one side of each tortilla, then spoon the chicken and veggie mixture on top. Fold the tortilla in half and return it to the skillet, cooking until the outside is golden and crispy and the cheese is melted. 

5. Add toppings: Slice each quesadilla into wedges and serve with pico de gallo, sauce, sour cream, or your favorite toppings. Enjoy!

What do you think of this recipe? Leave a comment! 💛