1 tbsp — minced garlic

3 tsp — extra-virgin olive oil, divided

1/2 tsp — salt, divided

2 — boneless strip (top loin) steaks, trimmed (about 1 1/4 pounds)

1 — large ear corn, husked

1 cup — Romaine lettuce, chopped

2 — medium tomatoes, chopped

1 — small orange or red bell pepper, diced

2 tbsp — chopped fresh basil

2 tbsp — balsamic vinegar

1/4 cup — cilantro

1/2 — avocado (optional)


1 Spray a nonstick skillet with coconut oil spray and set on medium-high heat.

2 Sear 1 tablespoon of minced garlic and chopped red onions in the skillet,

then cook thinly cut chicken 12 to 15 minutes or until fully cooked.

3 Chop up fresh cilantro and remove the pit from the avocado and cut into thin slices.

4 Spread about 2 tablespoons (1/8 cup) hummus on each wheat tortilla.

5 On one side of the tortilla, add half of chopped chicken breast, black beans,

one tablespoon goat cheese, a fourth portion of avocado and fresh cilantro.

6 Fold the quesadilla in half.

7 Spray a nonstick skillet with coconut oil and set on medium heat. Allow the skillet to heat up.

8 Add the uncooked quesadilla to the skillet and cook for about 2 minutes on each side.

Be sure to press down on the quesadilla using a spatula so that it flattens out.

9 Remove from the skillet and enjoy with salsa of your choice and a

scoop of Greek yogurt for added protein.(optional)


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