SPANAKOPITAINSPIRED CHICKEN QUESADILLAS
SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 30 MINUTES.
Cheesy quesadillas have universal appeal for lunch or dinner. Serve with a simple green salad and sprinkle green onions on top for a pretty presentation.
1 lb boneless, skinless chicken thighs, halved lengthwise, patted dry 5 tbsp extra-virgin olive oil, or as needed, divided ½ tsp garlic powder ½ tsp sea salt, divided 1/8 tsp ground black pepper, divided 10 oz baby spinach 3 cloves garlic, minced, divided 2 tsp dried minced onion 1 tsp dried oregano, divided 8 8- to 10-inch whole-grain tortillas ¾ cup shredded Monterey Jack cheese ½ cup crumbled feta (or to make it dairy-free, substitute both cheeses for dairyfree versions; TRY: Follow Your Heart Dairy-Free Feta Crumbles)
1. Preheat oven to 425°F; line a large baking sheet with parchment. Rub chicken with enough oil to coat; season with garlic powder and onehalf each of salt and pepper. Spread on baking sheet and bake until cooked through, 12 to 15 minutes, flipping halfway. Transfer to a cutting board. When cool enough to handle, shred. Reduce oven to 200°F.
2. Meanwhile, heat a large nonstick skillet on medium; add enough oil to coat. Add spinach, a handful at a time, until one-half of spinach is in skillet. Add one-half of garlic, one-half of onion and one-half of oregano; season with pinch of salt. Cook, stirring, until spinach has wilted, 2 to 3 minutes. Transfer to a colander. Repeat with oil, remaining one-half each of spinach, garlic, onion and oregano and pinch of salt.
3. Wipe out skillet; place on medium heat and add enough oil to coat pan. Add 2 tortillas; top each with spinach, chicken and both cheeses, spreading evenly. Top each with another tortilla and cook until bottom tortillas are golden, 1 to 2 minutes. Carefully flip and cook until cheeses have melted and both sides are golden, 1 to 2 minutes longer. Transfer quesadillas to oven to keep warm; repeat with remaining oil, tortillas, spinach, chicken and cheese. Cut quesadillas into wedges.
PER SERVING (¼ of recipe): Calories: 621, Total Fat: 38 g, Sat. Fat: 13 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3 g, Carbs: 32 g, Fiber: 6 g, Sugars: 3 g, Protein: 35 g, Sodium: 887 mg, Cholesterol: 140 mg