Pesto Chicken Tomato and Avocado Quesadilla | In the Kitchen with Daniel Wellington

Pesto Chicken Quesadilla | quick, easy lunch on

You lucky duckies you! You get two great things out of today’s post. 1) A tasty quesadilla loaded with pesto and chicken and tomatoes and avocado that you must make asap! It’s a busy mom lunch for the win!

And 2) You guys get a sweet discount over at Daniel Wellington.  15 % off your order! 

Pesto Chicken Quesadilla

I haven’t always been one to wear a watch, but I LOVE, just love how minimalistic, elegant and timeless DW watches are. I’m wearing the Classic St. Mawes in Rose Gold and I love it.  But I also love how fun, yet feminie this one is too. Or this Dapper Bristol for men. 

Pesto Chicken Quesadilla

Quesadillas {like the watch} will never go out of style my friends. It’s simply impossible.  Cheese + carbs forever and ever. Am I right? 

And this one has so much flavor, yet it is so simple. Having some pre-cooked chicken on hand is a huge time saver. Any time I cook chicken, I cook more than what I need for that meal just so I can have some cooked chicken on hand for the next few days, ready to make salads or quesadillas! 

Pesto Chicken Quesadilla Pesto Chicken Quesadilla      Pesto Chicken Quesadilla

Head to Daniel Wellington to get a 15% discount! Then, make yourself some yummy lunch :) 

Pesto Chicken Tomato & Avocado Quesadilla
Serves 1
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  1. 1 uncooked tortilla
  2. 1 tbsp pesto with basil
  3. 3-4 tbsp shredded cheese
  4. 4 oz shredded chicken
  5. 1/4 of a tomato, sliced thin (3-4 slices)
  6. 1/4 of an avocado, sliced thin (3-4 slices)
  7. salt and pepper to taste
  1. In a skillet, cook the tortilla over medium heat until golden. Flip and cook the other side. Remove from heat.
  2. Spread pesto all over one side of the tortilla. Place the tortilla back on the skillet over medium-low heat. Sprinkle shredded cheese all over the tortilla.
  3. Layer the chicken, tomatoe slices, and avocado slices on one half of the tortilla. Season with salt and pepper. Fold the other half of the tortilla over the side with the toppings. Cover and let cook until the cheese is melted. Flip, if necessary to avoid one side getting too dark!
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This post in in partnership with Daniel Welligton. All opnions are my own! Happy shopping!

Chicken Paillard with Apple Cider Farro

Chicken Paillard with Apple Cide Farro | Boys Ahoy

Oh hey it’s dinner!  We’ve been a little busy the last several days…celebrating birthdays, spending a day at Legoland, and Brett and I sneaking off for a little staycation at the beach! I haven’t cooked a real meal in what feels like forever! Brett was the one to make this Chicken Paillard with Apple Cider Farro :I

I wasn’t even sure what Chicken Paillard was, or meant. Ha, not sure I should be admitting that :) Anyways, it’s just chicken pounded flat and quickly sauteed or grilled. Now I know…

And farro is one of those grains I kind of forget about, but this dish reminded me just how much I love it. I love the apple cider flavor in it, it makes this a perfect fall dish in my book. 

Chicken Paillard with Apple Cide Farro | Boys AhoyChicken Paillard with Apple Cide Farro | Boys Ahoy

The only thing better than a Plated box with ingredients + the recipe for a great meal showing up on your door step is your husband cooking the meal :) 

Brett actually loves to cook when he has a recipe to follow…and he’s pretty good at it :)

Chicken Paillard with Apple Cide Farro | Boys AhoyChicken Paillard with Apple Cide Farro | Boys Ahoy

I have a new found love for radishes now too. They are raw and crunchy in this dish which not every one will love. So if that’s you, you can sautee them quickly before adding them to the farro. 

I just think this dish is so pretty! It may sound complicated but it’s actually pretty simple…at least that’s what Brett said! 

Chicken Paillard with Apple Cide Farro | Boys AhoyChicken Paillard with Apple Cide Farro | Boys Ahoy

Chicken Paillard with Apple Cider Farro
Serves 2
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  1. 2 boneless skinless chicken breasts
  2. 1 tbsp butter
  3. 1 cup arugula
  4. 1 cup apple cider
  5. 1 bay leaf
  6. 1 cup farro
  7. 1/4 bunch mint
  8. 1/4 bunch parsley
  9. 1 lemon, divided
  10. 6 ounces red radishes
  11. 3 tbsp pistachios, chopped
  12. 1/4 cup shaved Parmesan cheese, divided
  13. 2 tbsp olive oil
  14. 1 cup water
  15. salt and pepper
  1. In a medium pot over high heat, stir together apple cider, bay leaf, 1 cup water and a pinch of salt. Bring to a boil, then add farro and reduce heat to medium high. Simmer, stirring occasionally until tender and liquid is abosrbed (about 20 mins). Remove from heat, discard bay leaf, and set aside.
  2. While farro cooks, rinse all produce. Pick mint and parsley leaves, discarding stems. Zest lemon, then halve. Quarter radishes. Roughly chop pistachios.
  3. Rinse chicken and pat dry with a paper towel. Plate between 2 large pieces of plastic wrap and using a meat mallet (or heavy pan) poud to 1/4 inch thickness.
  4. Heat butter and 1 tbsp olive oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. When butter is foamy, add chicken and sear until cooked through and no longer pink (3-4 minutes per side)
  5. While chicken sears, add arugula, mint, parsley, lemon zest, juice of lemon, radishes, pistachios, 1/2 of Parmesan and 1 tablespoon olive oil to pot with farro and stirr to combine. Taste and add salt and pepper as needed.
  6. Divide chicken and farro evenly between 2 plates. Garnish with Parmesan cheese and serve.
  1. source : Plated.
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