healthy-chicken-quesadillaFresh herbs and spices can really make or break a dish, but keeping them on hand for use at a moment’s notice can be tricky. In my house a bunch of fresh basil may go wilted and unnoticed in the back of the fridge or I’ll be prepping a dish that calls for parsley and realize all I have is the dry flakes, which just don’t pack the same kind of flavor punch. Thankfully the people over at Gourmet Garden came up with a genius solution for this culinary dilemma with a line of herb pastes pre-packaged in tubes that stay fresh in your fridge for months. You never have to feel guilty over that sad bunch of basil again!

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Chef Jennifer Bucko Lamplough shares her delicious recipe for Healthy Chicken Quesadillas with Cilantro and Garlic using just a few of Gourmet Garden’s extensive line of products.

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Healthy Chicken Quesadillas with Cilantro and Garlic


  • 1 Tbsp Olive oil
  • 1/4 cup Lime juice
  • 2 Tbsp Gourmet Garden Cilantro
  • 1 Tbsp Gourmet Garden Garlic
  • 1 Tbsp Gourmet Garden Chili Pepper, optional
  • 1 lb Chicken breasts, boneless, skinless
  • 16 Corn Tortillas
  • 8 (1 oz) slices Monterey Jack cheese
  • 2 Tomatoes, thinly sliced
  • 2 Avocados
  • 4 cups Iceberg or Romaine lettuce, shredded
  • 1/2 cup Nonfat (0%) plain Greek yogurt

Preheat oven to 350 F. Whisk together olive oil, lime juice, Gourmet Garden Cilantro, Gourmet Garden Garlic and Gourmet Garden Chili Pepper (if using).

Spray a 9×13 baking dish with cooking spray; add chicken breasts. Brush chicken with the herb mixture. Season with salt and pepper, if desired. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees fahrenheit. Remove chicken; let it rest covered with foil for 10 minutes, thinly slice.

Meanwhile, spray large skillet with cooking spray over medium heat. Make quesadillas by laying a corn tortilla in the pan, add (in this order) 1 slice of cheese, tomato slices, ½ a sliced chicken breast, then another corn tortilla. Use a spatula to press down on it without letting the ingredient spill out of the sides. Flip the quesadilla after about 2-3 minutes. Continue cooking on the other side for an additional 2-3 minutes. Repeat this process for all 8 quesadillas.

Slice quesadilla into quarters and top with ½ cup shredded lettuce, ¼ sliced avocado and 1 Tbsp non-fat, plain Greek yogurt.

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Gourmet Garden products are available in your supermarket’s fresh produce section.

Do you have a favorite lightened up recipe? Share it in the comments or tweet @OKMagazine.

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