Chicken Quesadilla Meal Prep
If you're looking for a quick and incredibly tasty lunch or dinner meal prep, this is it!
Ingredients
Quesadillas
- 2 Large Chicken Breasts
- ½-1 Taco Seasoning Packet *Taco Bell Original Seasoning
- ½-1 tsp Salt
- 5 Siete Grain Free Tortillas *Corn Tortillas, or Flour Tortillas
- 1 Cup Shredded Mozzarella or Cheddar cheese
Black Beans
- 1 can Black Beans *strained and rinsed
- ¼ tsp Salt
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
Spanish Rice
- 2 cups Minute Rice
- 1 ½ cups Chicken Broth
- ½ cup Tomato Sauce
- 1 ½ tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Garlic Salt
- ½ tsp Dried Oregano
Instructions
- Place all Spanish rice ingredients into a large microwaveable bowl, stir to combine. Place lid on, leaving a small opening to vent. Microwave for 6 minutes, let it rest for 5-10 minutes before removing the lid and fluffing with a fork.
- Slice chicken into small cubes. Spray cooking spray onto a skillet and turn the heat to medium high heat. Add the chicken to the skillet, once hot, sprinkle the packet of taco seasoning over the chicken, with 1 tsp of salt. Stir to combine, then cook for 4 minutes. After the first 4 minutes, turn the pieces of chicken over to the other side to cook for an additional 4 minutes. Make sure the internal temperature of the chicken is 165° when done cooking.
- Use a skillet on medium heat, to heat the tortillas on both sides, roughly 20-30 seconds. You can use cooking spray, and be sure to flip over onto both sides for even cooking. Then, using one tortilla at a time, add it back into the skillet, with some chicken on half the tortilla and a sprinkle of cheese over the chicken. Lay the other half of the tortilla over the top and press down to form the quesadilla. Do this with the remaining tortillas, cheese, and meat. Slice the quesadillas into thirds.
- For the black beans, strain and rinse thoroughly in the sink, add to a bowl. Add the onion powder, salt, and garlic powder over the beans and stir to combine.
- Once the beans, Spanish rice, meat, and tortillas are ready, it's time to assemble. Place 5 meal prep containers on the counter, add a sliced quesadilla to each container. Scoop 1/3-1/2 cup Spanish rice into each container, and 1/4 cup black beans to each container as well.
- Store in the refrigerator for up to 5 days. Heat for 60 seconds before eating the day of. You can also add a scoop of guacamole, or avocados as a side, after it has been reheated. Enjoy!
Notes
*Sides: Quacamole or Avocado’s
You can top with some dried or fresh Cilantro for a garnish.
If you have a skillet handy, you can warm up the rice and beans in the microwave and then heat the quesadilla back up on the skillet to get that crunchy shell back when you're ready to eat it!
If you are in a bulk phase, you can double the chicken and make 2 quesadillas. If you are In a deficit you can adjust the amount of rice, beans, and cheese to meet your needs.