Lunch Recipes

Grilled Buffalo Chicken Tacos

Yield: Serves 4 (serving size: 2 tacos)

Ingredients:

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons hot sauce (such as Frank’s Red Hot)
  • 1 teaspoon unsalted butter, melted
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons buttermilk
  • 2 tablespoons canola mayonnaise
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 2 cups shredded romaine lettuce
  • 1 small celery stalk, thinly sliced
  • 8 (6-inch) corn tortillas

Directions:

  1. Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.
  2. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
  3. Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.

Nutritional Information:

  • Calories 302
  • Fat 9.5 g
  • Satfat 2.6 g
  • Monofat 2.7 g
  • Polyfat 1.2 g
  • Protein 22 g
  • Carbohydrate 30 g
  • Fiber 3 g
  • Cholesterol 63 mg
  • Iron 1 mg
  • Sodium 585 mg
  • Calcium 64 mg
  • Sugars 1 g
  • Est. Added Sugars 0 g

Spicy Chicken Quesadillas

Ingredients:

  • 1 cup chopped skinless, boneless rotisserie chicken breast
  • 1/3 cup refrigerated fresh salsa
  • 1/4 cup canned no-salt-added black beans, rinsed and drained
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1 1/2 tablespoons chopped pickled jalapeño pepper
  • 8 (6-inch) flour tortillas
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • Cooking spray
  • 1/4 cup reduced-fat sour cream

Directions:

  1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

Nutritional Information

  • Calories 372
  • Fat 14.1 g
  • Satfat 6.2 g
  • Monofat 5 g
  • Polyfat 1.3 g
  • Protein 24.2 g
  • Carbohydrate 36.7 g
  • Fiber 2.7 g
  • Cholesterol 56 mg
  • Iron 2.6 mg
  • Sodium 743 mg
  • Calcium 307 mg