Chicken Quesadillas and Salad
This can be a quick Monday meal if using leftovers from a roast at the weekend.
3 tsp rapeseed oil
250g chicken breast, cut into strips
2 wholewheat wraps
3 tsp orange marmalade
4 tbsp kidney beans
2 roasted peppers (from a jar is fine)
2 tbsp chopped or 1 tbsp dried coriander
pinch of salt
dash of hot sauce (optional)
30g natural yoghurt (3% fat)
For the side salad
50g salad leaves
½ cucumber, sliced
2 tomatoes, sliced
Heat 2 tsp of oil in a pan on a medium to high heat. Add the chicken strips and sauté until cooked through, or use leftover roast chicken. Remove the chicken and set aside.
Heat 1 tsp of oil in the same pan, on a medium heat, and add a wholewheat wrap and heat through.
Spread orange marmalade on the wholewheat wrap in the pan, followed by the chicken, kidney beans, roasted peppers, coriander and pinch of salt to season.
Top with another wholewheat wrap. Cook for 2-3 minutes until the bottom wrap is golden.
To toast the top wrap, place under a grill on medium heat.
Serve with the natural yoghurt and a side salad.
Extracted from The Plan: Eat Well, Lose Weight, Transform Your Life by Aoife Hearne (Gill Books, €19.99), out now. Photograph by Joanne Murphy.