Chicken and Veggie Quesadillas

You seriously would not even guess that you are eating healthy with these.  Try them and then you will believe me.  But I think the picture is a pretty good indicator of ALL the flavor packed into these.  Now, I found these a little more time consuming than my normal recipes, so here is my recommendation.  Either use chicken breasts that you have cooked earlier in the week.  Or, make all the filling beforehand when you do your prep at the beginning of the week, then all you have to do is fill and bake.  Can you say delicioso!!!!

**Note** For those doing 21 Day Fix....I have found there to be some confusion as to whether diced tomatoes (and other tomato products) would be purple or green.  Because in the food guide, it lists fresh tomatoes as a green, but tomato sauce and salsa to be a purple.  Then I have also seen recipes posted by 21 Day Fix, where they count them as purples or greens.  So I choose to count it as whatever I am needing to fit my dietary needs for that meal.  I leave it up to you.

Quesadillas:
2 large boneless skinless chicken breasts (4 red)
1 cup diced onion (1 green)
1 cup diced green bell pepper (1 green)
1 cup frozen corn (2 yellows)
2/3 can (or 1 cup) of black beans, rinsed (2 yellows)
1 can no salt added diced tomatoes, mostly drained (2 purples or 2 greens)
3 teaspoons cumin
1 teaspoon sea or himalayan salt
1 cup shredded cheese (4 blues)
8 corn tortillas or 4 whole wheat tortillas (If using wheat, you will cut these in half, and two halves will be one serving) (4 yellows)

Cilantro-Lime Yogurt Sauce:
1 individual cup plain greek yogurt (I enjoy Chobani)
a large handful of cilantro (chopped if mixing by hand)
juice of 1 lime or 2 tablespoons
1 teaspoon minced garlic
dash of sea or himalayan salt
1 teaspoon raw honey
1 teaspoon white vinegar (optional)

Directions:  Preheat oven to 350.  Lightly spray baking sheet and bake chicken breasts (I like to lightly season mine with sea salt, black pepper, and garlic powder.) for 45 minutes or until fully cooked.  (This can be done before hand, too.)  In a LARGE skillet, lightly sprayed, over medium-high heat, sautee onions and peppers.  After five minutes, turn the heat to low and add the corn.  After a few minutes, add the tomatoes and beans.  Add chicken, cumin and salt.  If there is still juice, cook a little longer till there is no more liquid in the pan.  Remove from heat.  Place 4 corn or 4 wheat-halves on a cooking sheet.  Use half the cheese the sprinkle on the 4 bottom tortillas.  Place 1/4 of the mixture on each tortilla.  (This is ALOT of filling, I had to work to get it to fit!!)  Top each mixture with the remaining cheese.  Top with a tortilla.  So you should have 4 servings, with each having a bottom tortilla, cheese, filling, cheese, top tortilla.  Bake in 350 oven for 10 minutes or until crispy.  For the sauce:  if mixing by hand, just chop up the cilantro and mix all ingredients together.  Or you can throw it all into a blender/processor and puree.

Yield:  4 servings
**This recipe is clean eating and 21 Day Fix approved.**
21 Day Fix:  1 red, 1 green, 2 yellows, 1 blue (You can make this 1 yellow instead of two, by doing it open faced on a tortilla with no top, or decreasing/eliminating the corn and blackbeans.  (Vegetarians...don't forget your blackbeans count as meat, so up your blackbean quantities to 4 reds.)