It's Saturday today. Woke early to my BF packing for a business trip. A long drive in the janky 'ol Troopy, so he set off early.
We sat in the coffee nook, sipped slowly and deliberately (morning coffee nook is one our favoritest things in the ever) then off he went.
And now, I'm sitting in a quiet house (kiddos are at their dad's this weekend), fluffy Preston (the wonderfully wise and naughty Austrailian Shepherd, my perpetual toddler) is snoring next to me, a second cup of coffee (with heavy cream), staring at this recipe I shot last week. And so excited to share.
Because this one, babes. Just. Make it.
For starters, it's as easy as skillet-frying a breast of chicken.
But this breast of chicken is seasoned with chili and lime. Then stuffed to the gills with cheese.
Which is why we call it Quesadilla Chicken.
The chicken IS the quesadilla.
Get it?
Get it?!
Yeah, I know you got it way back there, the first time I called it Quesadilla Chicken. Thanks for hanging in there while I type like a 9 year old.
Whenever possible, we attempt to eat paleoish, ketoish and lowcarbish. It's a thing you have to do when you turn 40 and your body decides to close shop in it's metabolism, turn your bangs grey and make you wake in the middle of the night to pee.
Can you say "pee" on a food blog?
Good lord. I should not be left alone like this.
So now, we will just tolerate a few dozen photos of this dish. Because THE CHICKEN IS THE QUESADILLAAAAA.
The ooing, gooing with cheese quesadilla. QUESADILLA CHICKEN.
Okay, we've totally had enough of me, haven't we?
Go get a skillet. I'll stop with the coffee nook (SOMUCHCOFFEE). All will be okay.
I love you.
I love QUESDAILLA CHICKENNNNN.
Kbye.
Quesadilla Chicken Rocket Taco Salad
I'm listing the "for 1" recipe, but feel free to double or triple or kerpupple, as needed.
1 serving | 15 mins
- 1 chicken breast
- 1/2 cup shredded sharp cheddar
- 1 Tbsp Trader Joes's Chili Lime Seasoning (or 1 Tbsp taco seasoning with lime zest)
- 1 Tbsp coconut oil
- 2-3 cups baby arugula (aka rocket)
- 1/2 cup shredded purple cabbage
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/4 cup diced cucumber
- 4 small tomatoes, cut into wedges
- 1/2 ripe avocado, sliced
- 3 Tbsp apple cider vinegar (or 2 Tbsp lime juice)
- 3 Tbsp olive oil
- 1 fresh clove garlic
- 1/2 teaspoon smoked Maldon salt flakes
- pink peppercorns or fresh-ground pepper, for garnish
Slice chicken breast almost in half, open up butterfly-style and stuff with cheese. Close chicken over cheese, season very generously with chili-lime seasoning.
In a large skillet, heat coconut oil over medium-high heat. Add chicken, browning on both sides (flip carefully with a metal spatula to keep the cheese from oozing out). Once golden, cover the skillet with a lid, turn heat to medium-low and cook until chicken is cooked through, about 5-7 minutes.
Toss together arugula, cabbage, cilantro, green onions, cucumbers, tomatoes and avocado. Slice chicken, place on top.
In a mini blender, combine vinegar, olive oil, garlic and salt. Pulse until well combined. Drizzle desired amount over chicken. Garnish with peppercorns. Enjoy!
