Chicken, Spinach and Avocado Breakfast Quesadillas

Ingredients:

Olive oil for greasing, plus 1 tablespoon
1 small boneless, skinless chicken breast half (4–5 oz/125–155 g)
Sea salt and freshly ground pepper
4 large eggs
1 cup (2 oz/60 g) coarsely chopped spinach
1 ripe small tomato, seeded and chopped
Two 10-inch (25-cm)
whole-wheat tortillas
1∕ 2 cup (2 oz/60 g) shredded sharp white Cheddar cheese
1∕4 cup (2 oz/60 g) nonfat
Greek-style yogurt
1 small ripe avocado, pitted, peeled, and sliced
1∕4 cup (2 oz/60 g) pico de gallo

Directions:

Preheat the broiler. Lightly oil a broiler pan and set aside.

Place the chicken between 2 pieces of plastic wrap and lightly pound with a meat pounder to a thickness of about 1/2 inch (12 mm). Brush with oil and season with salt and pepper. Arrange the chicken on the prepared pan and broil, turning once, until lightly browned on both sides and firm when pressed, about 5 minutes total. Transfer to a cutting board and cut into 1/2 -inch (12-mm) dice.

In a bowl, whisk together the eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. In a frying pan, heat 1 tablespoon olive oil over medium heat. Add the eggs and scramble until starting to set, about 20 seconds. Add the chicken, spinach, and tomato and continue cooking, stirring, until the eggs are just cooked into moist, creamy curds but not dry, about 1 minute. Remove from the heat and set aside.

Warm another frying pan over medium heat. Place 1 tortilla in the hot pan and heat for 1 minute. Flip the tortilla over and sprinkle half of the cheese over the bottom half. Top the cheese with half of the egg-chicken mixture. Fold over the top of the tortilla to cover the filling. Continue cooking until the bottom begins to brown, about 1 minute. Flip and cook until lightly browned on the second side, about 1 minute longer. Transfer to a baking sheet and keep warm in the oven. Repeat to make a second quesadilla.

Cut the quesadillas into wedges. Top each serving with a dollop of yogurt, some avocado slices, and a spoonful of pico de gallo. Serve right away.

Excerpted from The Superfoods Cookbook by Dana Jacobi. Reprinted with permission. All rights reserved.