Spinach and Artichoke Chicken Quesadillas Recipe by Bailey Jewell

Bailey Jewell, a featured athlete for Hampton Fitness, loves meal prep that’s quick, nutritious, and delicious. In this recipe, she shares her take on Spinach and Artichoke Chicken Quesadillas—a versatile dish that can be enjoyed as a tostada, taco, or fajita. Let’s dive into how you can prepare this easy and flavorful meal!

Ingredients

This recipe uses wholesome ingredients that are easy to find and pack plenty of flavor. Here’s what you’ll need:

  • Chicken breast fillets
  • 1 can of artichoke hearts
  • Spinach
  • Bell peppers
  • Onion
  • Taco seasoning (Bailey prefers 25% less sodium)
  • Tortillas (low-carb, fajita-sized or taco-sized recommended)
  • Olive oil
  • Shredded cheese

Step-by-Step Instructions

Step 1: Prepping the Vegetables

The key to great quesadillas is fresh and flavorful veggies. Start by preparing your onions and peppers:

  • Slice the onion into thin slivers, leaving the root intact to hold it together as you slice. Then cut about half an inch away from the root to separate the slices.
  • Rinse the peppers thoroughly, then slice them and remove as many seeds as possible without scattering them inside the peppers. Discard the core and seeds.
  • Set your prepped vegetables aside in a bowl.

Step 2: Preparing the Chicken

Lean chicken is the star of this dish. Here’s how Bailey preps hers:

  • Trim any excess fat from the chicken breasts to keep the meal lean.
  • Cut the chicken into smaller, bite-sized pieces for even cooking.
  • Mix the chicken with taco seasoning to add flavor before cooking.

Step 3: Prepping the Artichoke Hearts

Artichoke hearts add a tangy and unique flavor to this recipe. To prepare them:

  • Take the quartered artichoke hearts from the can and chop them into smaller, finer pieces for better distribution in the dish.

Step 4: Cooking the Vegetables

Bailey ensures her vegetables are cooked to perfection before adding them to the quesadillas:

  • Heat a pan over medium heat and add a drizzle of olive oil.
  • Add the peppers and onions to the pan and sauté them until they are tender but still slightly crisp. This should take a few minutes.
  • Set the cooked vegetables aside.

Step 5: Cooking the Chicken

Chicken needs to be cooked thoroughly and evenly to ensure safety and flavor:

  • Heat the same pan over medium heat and add more olive oil.
  • Add the seasoned chicken pieces to the pan, ensuring they cook evenly.
  • Once the chicken is fully cooked, reduce the heat and mix in the cooked peppers and onions.

Step 6: Adding the Spinach

Spinach is bulky when raw but cooks down quickly to a manageable size:

  • Add fresh spinach on top of the chicken and vegetables.
  • Stir the spinach gently into the mixture, then cover the pan to let the steam help it cook down.
  • Once the spinach is wilted, stir everything together to create a flavorful filling.

Step 7: Assembling the Quesadillas

Now it’s time to bring everything together!

  • Warm tortillas one at a time in a separate pan.
  • While the second tortilla is warming, sprinkle shredded cheese onto the first tortilla.
  • Once the filling is ready, spoon the chicken, vegetable, and spinach mixture onto the cheesy tortilla.
  • Top it with the second tortilla or serve as an open-faced tostada, taco, or fajita, depending on your preference.

Serving Suggestions

Bailey’s quesadillas can be garnished with additional shredded cheese or your favorite toppings. Pair them with a side of guacamole, sour cream, or salsa for an extra burst of flavor.


A Recipe for Every Meal Prepper

Bailey Jewell’s Spinach and Artichoke Chicken Quesadillas are a great addition to any meal prep rotation. 

They’re easy to customize, keto-friendly, and packed with nutrients to fuel your day .As Bailey says, “Do the work and be a rare breed!”

For more recipes visit our recipes section