Zesty Lime‑Honey Chicken & Spinach Quesadillas

Say goodbye to boring lunch options with these zesty lime‑honey chicken quesadillas. A protein‑packed, low‑carb meal that’s ready in minutes, making it perfect for busy weekdays or lazy weekends. Let the bright citrus tones and sweet‑heat combo transform your skillet into a flavor playground!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite‑sized pieces
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp honey
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp chili powder
• Salt & pepper, to taste
• 8 small flour tortillas
• 1 cup fresh spinach, roughly chopped
• 1 cup shredded sharp cheddar or pepper jack cheese
• Optional: ¼ cup chopped fresh cilantro or sliced jalapeño for extra heat

Instructions

1. 1. In a bowl, whisk together lime juice, zest, honey, garlic, cumin, paprika, chili powder, salt, and pepper.
2. 2. Toss chicken pieces in the lime‑honey mixture, letting them marinate for 5 minutes (longer for deeper flavor).
3. 3. Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
4. 4. Add chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
5. 5. In the same skillet, lightly sauté spinach until just wilted, about 2 minutes. Toss in cilantro or jalapeño if using.
6. 6. Reduce heat to medium and warm tortillas for about 15 seconds on each side to make them pliable.
7. 7. Lay a tortilla flat, sprinkle ¼ cup cheese, add a layer of spinach, then spoon in ¼ cup cooked chicken. Top with another sprinkle of cheese.
8. 8. Fold the tortilla diagonally to create a triangle and press down gently to seal.
9. 9. Place quesadillas back in the skillet and cook 2–3 minutes per side, until tortilla is golden brown and cheese melts.
10. 10. Slice each quesadilla into wedges, serve hot with a side of fresh salsa or a dollop of Greek yogurt.

Chef's Note

For a vegan version, swap chicken with firm tofu and use coconut‑or peanut‑based cheese. If you love extra heat, a drizzle of sriracha works wonders!

Make-Ahead Tips

Quesadillas can be assembled up to 24 hours in advance. Keep wrapped in foil and refrigerate; reheat in a dry skillet or toaster oven until crisp and hot.

Substitutions

Use turkey, lean beef, or tempeh in place of chicken. Substitute quinoa or cauliflower rice as a side for added fiber.