Sweet Potato Quesadilla, Lemon Cumin Chicken,

Hey everyone, what's up? I've been finding some amazing recipes that I'm so excited to share with you- I hope you enjoy



Sweet Potato Quesadilla- I got this off a vegetarian website and it is amazing!
It's much more filling than a plain cheese quesadilla- you roast a sweet potato and a red onion and you get these delicious spicy, soft veggies that you could totally eat by themselves, they're so good.

Then, if you want, you place them on a tortilla, sprinkle some cheese on top, and cook until heated through and until you get those beautiful grill marks that I love:)

• ½ medium red onion
• 1 poblano pepper
• 1 medium sweet potato, peeled and cut into ¼” slices
• 2½ tablespoons olive oil, plus extra for brushing
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon sea salt
• Juice from half a lime
• 2 tablespoons minced cilantro
• 4 whole wheat flour tortillas
• 2-3 ounces fresh mozzarella cheese

1. Preheat oven to 400˚. Cut the onion and peppers into small chopped pieces. Toss the onion and pepper with the sweet potato, olive oil, smoked paprika, garlic powder, and sea salt until everything is well coated. Spread vegetables in a single layer on a large baking tray. Roast until tender and lightly charring, 25-30 minutes. Remove from oven and carefully toss roasted vegetables with lime juice and cilantro.
2. Preheat grill or skillet over medium-low. Brush each tortilla with olive oil and place one tortilla in the skillet. Cook for 30 seconds and flip then layer with the cheese, sweet potatoes, peppers, and onions. Top with other tortilla. Cook on each side for 3-4 minutes until each side is crispy and cheese is melted.

Lemon-Cumin Chicken

• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes
• 4 small boneless, skinless chicken breast halves

Pesto

• 1 1/2 packed cups fresh mint leaves
• 1 packed cup baby spinach leaves
• 1/2 cup grated Parmesan
• 1/3 cup walnuts, toasted
• 1 garlic clove
• 2 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup extra-virgin olive oil
•  Cooking spray

Directions

1. For the chicken, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt, and red pepper flakes in a glass baking dish. Add the chicken and coat with the marinade. Cover and refrigerate for at least 4 hr or overnight.

2. For the pesto, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt, and pepper in a food processor until chunky. With the machine running, slowly add the olive oil and process until smooth; set aside.

3. Heat a grill pan or outdoor grill to medium high. Remove the chicken from the marinade, discarding any excess. Grill chicken until cooked through, 4 to 5 min per side. Serve chicken with the pesto.