Pregnancy Friendly Dairy Free Chicken Quesadilla

Total time40 min

Prep time15 min

Cook time25 min

Pregnancy Friendly Dairy Free Chicken Quesadilla

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
1 tsp chili powder
Spicely Organic Chili Powder Salt Free, 1 each Spicely Organics Chili Powder Tin Aiva Products Organic Red Chili Powder (Mirchi Powder)Aiva Products Chili Powder Regular 24 Mantra Organic Chilli Powder
See all
½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the filling

1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced

For the quesadillas

4 large flour tortillas (10-inch)
1 ½ cups dairy free cheese, shredded

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the exterior is deep golden. Transfer to a cutting board and let rest for 5 minutes, then slice or shred into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!