Chicken Quesadillas with Avocado-Tomato Salsa

By Tom 0
21 August 2015

This recipe is another great, quick, low carb meal for your dinner time. It will suit everyone who is trying to maintain weight while not promoting excess fat due to it being low carbohydrate and high protein and fat based.

It’s also freezable.


  • 450g skinless, boneless chicken breasts, cut into 1-inch-wide strips
  • 2 tsp canola oil
  • 1 spring onion, thinly sliced
  • 1 lime
  • 4 low-fat flour tortillas
  • 1 cup reduced fat (2%) shredded Lancashire cheese
  • ½ avocado, peeled, seeded and cut into ½-inch pieces
  • ¾ cup salsa

Serves: 4

Calories per Serving: 400kcal


  • In a 12” non-stick pan, heat oil on medium for 1 minute. Add spring onion and cook for about 6 minutes or until tender, stirring occasionally.
  • Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, ¼ teaspoon salt, and a pinch of ground black  pepper.
  • Add chicken to spring onion in pan; cook for 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
  • Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
  • In same pan, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into  salsa;
  • serve with quesadillas.


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author: Tom

Tom has been in the fitness industry for over 8 years. He is qualified in functional movement, Kettlebells, Boxercise, Nutrition and many other qualifications. Tom is also the founder and director of ActivityX. For more information on Tom, see his trainer profile.


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