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Easy Healthy Chicken Veggie Tortilla Stack

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A quick, flavorful, and wholesome chicken and veggie layered tortilla stack that comes together in under 30 minutes, perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), thinly sliced
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup bell peppers, thinly sliced (mix of red, yellow, and green)
  • 1 cup zucchini, thinly sliced or diced
  • 1/2 cup red onion, thinly sliced
  • 1 cup baby spinach or kale, chopped (optional)
  • 6 small whole wheat or corn tortillas (6-inch diameter)
  • 1 cup shredded cheddar or Monterey Jack cheese (or dairy-free alternative)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup salsa or pico de gallo (for serving)
  • 1/4 cup Greek yogurt or sour cream (optional, for topping)

Instructions

  1. Thinly slice chicken breasts and toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Let sit for 5-10 minutes.
  2. Heat a large non-stick skillet over medium-high heat. Cook chicken slices in a single layer for 4-5 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add more oil if needed. Sauté bell peppers, zucchini, and red onion for 5-6 minutes until tender but crisp. Stir in spinach or kale in the last minute to wilt. Season with salt and pepper.
  4. Warm tortillas in skillet or microwave until pliable.
  5. On an oven-safe dish, layer one tortilla, then chicken, veggies, and sprinkle cheese. Repeat layers until all tortillas and fillings are used, finishing with cheese on top.
  6. Bake the stack in a preheated oven at 350°F (175°C) for 8-10 minutes until cheese is melted and bubbly. Alternatively, cover skillet and warm on low heat until cheese melts.
  7. Garnish with chopped cilantro and serve with salsa and Greek yogurt. Cut into wedges and enjoy immediately.

Notes

Pound chicken slices if thick for even cooking. Cook chicken in batches to avoid steaming. Use good melting cheese for best results. Prep veggies while chicken cooks to save time. Leftovers keep well refrigerated for up to 3 days and taste better after a day.

Nutrition

Keywords: chicken, veggie, tortilla stack, healthy, quick dinner, easy recipe, weeknight meal, gluten-free option, dairy-free option

Find it online: https://breezybake.com/easy-healthy-chicken-veggie-tortilla-stack-recipe-for-quick-delicious-meals/