Grilled Chicken Quesadilla
This Grilled Chicken Quesadilla packs 69g protein and 1061 calories per serving—matching the protein of a full chicken breast in one meal. Preps 4 servings in under 30 minutes on the stovetop, delivering a macro-friendly alternative to takeout. Built for lifters who need substantial post-workout calories without sacrificing protein density.
Ingredients
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Taco Seasoning, Packet (E.G. Old El Paso)(30g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •Bell Pepper
- •Broccolini
- •Yellow Onion
- •Green Onion (Scallion)(120g)
- •Cilantro, Fresh(60g)
- •Cheddar Cheese(240g)
- •Cheese, Pepper Jack(240g)
- •Flour Tortillas
- •Mayonnaise, Regular(120g)
- •Sour Cream(120g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Onion powder(5g)
- •Taco Seasoning, Packet (E.G. Old El Paso)(10g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •Cilantro, Fresh(60g)
- •JalapeñO Pepper
- •Lime Juice, Fresh(30g)
Instructions
- 1Preheat the grill on high. Brush the grill grates with olive oil.
- 2Pat chicken dry with paper towels. Drizzle chicken with 1 tablespoon of the olive oil and season all over with 1 tablespoon of the taco seasoning. Place the peppers, broccolini, and onion on a rimmed sheet pan, drizzle with the remaining 1 tablespoon of olive oil and season with remaining 1 tablespoon taco seasoning.
- 3Place the chicken, peppers, broccolini, and onion on the grill and cook undisturbed for 3-4 minutes, or until grill marks appear. Flip and continue cooking until chicken is cooked through and vegetables are tender, about 4-6 minutes more.
- 4Meanwhile, make the jalapeño ranch. Add the mayonnaise, sour cream, onion powder, taco seasoning, cilantro, jalapeño, and lime juice to a blender pitcher and blend until smooth, about 3 minutes.
- 5Slice the chicken and roughly chop the vegetables.
- 6Assemble the quesadillas. Add ¼ cup of the cheddar to one side of each tortilla. Add ¼ of the chicken and ¼ of the vegetables on top of the cheese. Sprinkle with ¼ of the cilantro and ¼ of the green onions. Top with ¼ cup of the pepper jack cheese. Fold tortillas over filling and brush the top with olive oil.
- 7Reduce the grill to medium-low. Transfer quesadillas to the grill. Cook for 3-5 minutes, or until cheese begins to melt and tortillas begin to brown. Flip and cook for another 2-4 minutes, or until golden and the cheese is melted.
- 8Transfer to a large cutting board. Cut the quesadillas into quarters and transfer to a large platter. Serve with jalapeño ranch on the side. Store leftovers in an airtight container for up to 1 week.
Nutrition — Per Serving
1061
calories
69g
protein
81g
fat
- Carbohydrates
- 15g
- Saturated fat
- 31.4g
- Sodium
- 1680 mg
- Dietary fiber
- 1.8g
4 servings per batch · ~436g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Grilled Chicken Quesadilla have per serving?
Each serving delivers 69g of protein alongside 1061 calories, making it one of the highest protein-per-serving options in the app. The remaining macros are 81g fat and 15g carbs per serving.
How long does Grilled Chicken Quesadilla take to prep?
This is a quick prep stovetop recipe that yields 4 servings, so you can prepare an entire batch of high-protein meals in one cooking session.
Is Grilled Chicken Quesadilla good for muscle gain?
At 69g protein and 1061 calories per serving, this recipe is built for muscle gain phases where calorie surplus and high protein intake drive hypertrophy. The substantial fat content (81g) supports hormone production while the carbs fuel training performance.
