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)
APPROXIMATE MACROS PER SERVING: 250 CALORIES ■ 48G PROTEIN ■ 27G CARBOHYDRATES ■ 13G FAT