Smoky Harissa Chicken Quesadillas with Pineapple Salsa and Herb Yogurt Sauce

Ingredients

• 13.5 lb boneless skinless chicken breast(1588g)
• 23 tablespoon harissa(54g)
• 31 tablespoon olive oil(13.5g)
• 41 tablespoon smoked paprika(7g)
• 52 teaspoon ground cumin(4g)
• 62 teaspoon garlic powder(6g)
• 72 lime zest(4g)
• 82 lime juice(60g)
• 92 teaspoon kosher salt(12g)
• 101 teaspoon black pepper(2g)
• 113 cup pineapple, diced small(495g)
• 122 teaspoon honey(14g)
• 130.5 teaspoon red pepper flakes(1g)
• 140.25 teaspoon salt (for pineapple)(1.5g)
• 151.5 cup nonfat Greek yogurt(360g)
• 161 lemon juice(45g)
• 172 tablespoon chopped cilantro(6g)
• 182 clove garlic, minced(6g)
• 190.5 teaspoon kosher salt (for sauce)(3g)
• 2012 large low carb tortillas(720g)
• 212 cup long grain white or basmati rice (optional)(370g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine harissa, olive oil, smoked paprika, ground cumin, garlic powder, lime zest, lime juice, kosher salt, and black pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 30 minutes.
3. 3Place marinated chicken breasts on a baking sheet and bake for 20-25 minutes or until cooked through. Let rest, then dice or shred the chicken.
4. 4For the pineapple salsa, combine diced pineapple, honey, red pepper flakes, and a pinch of salt in a bowl. Mix well and set aside.
5. 5For the herb yogurt sauce, mix nonfat Greek yogurt, lemon juice, chopped cilantro, minced garlic, and kosher salt in a bowl until smooth.
6. 6If using rice, cook according to package instructions.
7. 7To assemble each quesadilla, lay a tortilla flat. Add a portion of chicken, pineapple salsa, optional rice, and a spoonful of herb yogurt sauce. Fold or roll as desired.
8. 8Heat a nonstick skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and heated through.
9. 9Serve immediately or cool and store for meal prep. Quesadillas can be frozen and reheated as needed.