Chicken and Apple Quesadilla
- 2 organic apples, chopped
- 1 pound free-range, organic chicken thigh/breast, cooked & chopped or shredded
- Spices for chicken: 1-2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp pink Himalayan/sea salt
- 3-4 Tablespoons olive oil
- ½ – 1 cup grass-fed, organic shredded parmesan cheese
- 1 cup spinach, chopped
- 6-8 gluten-free tortillas
Homemade Fresh Salsa
- 1 cup chopped fresh Roma tomatoes (about 2 – 3 tomatoes)
- 2 garlic cloves, chopped
- ½ cup onion, chopped
- ¼ teaspoon pink Himalayan or sea salt
- Pinch of cayenne pepper
- 1 teaspoon fresh lime juice
- ½ cup chopped cilantro
- In a bowl, pour 1 TBSP of olive oil over raw chicken pieces. Stir to coat. Add in spices and stir again to coat chicken.
- Heat 2 TBSP of olive oil in a skillet over medium heat. Add seasoned chicken and cook for about 6 minutes until browned, flip over and cook an additional 6 minutes or until chicken is cooked all the way through. (Cooking time will vary depending on size of chicken pieces.)
- Remove chicken from heat and let cool. Once cool, chop or shred and place into a clean bowl. Add chopped apples and spinach and stir together. Add in any extra juices left over in pan from cooking chicken.
- If you’re making your own salsa, toss all of your salsa ingredients together in a bowl and set aside. (You can also use a food processor and pulse until desired consistency is reached.)
- Lightly grease a baking sheet with additional olive oil. Onto half of a tortilla, sprinkle a little cheese, top with about ¾ cup of chicken mixture, sprinkle a little more cheese on top and fold tortilla over (use a toothpick if need be to keep tortilla closed). Continue adding your filled tortillas in a single layer on your baking sheet.
- Bake at 400F for about 15 minutes, turning once during baking OR heat tortillas in a lightly-greased skillet.
- Serve hot with salsa for dipping. Enjoy!
Serves 6. Per Serving:
Total Fat: 19.5 g |
Total Carbohydrate: 41.3 g |
Dietary Fiber: 5 g |
Protein: 20.4 g
Apples cleanse the colon of bacteria, viruses, yeast, and mold. They also support the liver, digestive tract function, and brain health.
Cayenne pepper is high in beta-carotene and has been found to increase immunity and help reduce symptoms in asthma.
Cilantro helps cleanse the body of toxic metals such as mercury, arsenic, and lead. It also possesses antibacterial and anticancer properties.
Garlic is considered both a vegetable and an herb and is clinically proven to support the immune system. There are over 300 varieties of garlic grown around the world.
Limes are best known as a good source of vitamin C but also contain other important vitamins and minerals including magnesium, potassium, folate, and vitamins A, E, and K.
Olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
Paprika is made from dried and ground peppers and the taste can range from sweet to very hot depending on the type of peppers it’s made from.
Parmesan cheese is low in carbs and a favorite for adding flavor to low-carb dishes. If using conventional dairy products, look for cheese made with milk from free-range, grass-fed animals.
Spinach is loaded with chlorophyll, which improves liver detoxification and digestion.
Tomatoes are loaded with nutrients such as vitamins A, C, K, and B6.