
One Pan Veggie Quesadilla
10 min • 340 cal

servings
380
calories
32g
protein
28g
carbs
14g
fat
Season chicken with oregano, garlic powder, salt, pepper, and 1 tbsp olive oil.
Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken for 4-5 minutes per side until golden and cooked through. Transfer to a cutting board and slice.
In a large bowl, combine quinoa, cucumber, tomatoes, olives, red onion, and chickpeas.
Whisk together lemon juice, a drizzle of olive oil, salt, and pepper. Toss the salad with the dressing.
Divide the quinoa mixture among bowls.
Top with sliced chicken and crumbled feta cheese.
Drizzle with tzatziki sauce.
Garnish with fresh oregano and parsley.
Slice the chicken thin against the grain for the most tender results.
The tzatziki dressing ties everything together beautifully - don't skip it.
Meal prep friendly - store components separately and assemble fresh each day.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 25 min and is rated easy difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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