Chicken Quesadillas & Next day soup

sliced chicken breasts, sliced onions, bell peppers, red & green, cilantro, mozzerella cheese, whole wheat tortillas, brown rice, canned tomatoes, taco seasonings, black beans

Sautee chicken, peppers, onions, & 3/4 packet of taco seasoning using olive oil spray. In another pan cook brown rice following package directions. In 3rd pan heat black beans with 1 TBSP cilantro & pinch of taco seasoning. Once brown rice is cooked, add canned tomatoes, remaining cilantro & taco seasoning. Chicken should be done now. On a cookie sheet layer tortilla, 1/4 c cheese, 1 c chicken mix, 1/4 c cheese, tortilla. Repeat to make another stack. Bake at 400 for 3-5 minutes. Cheese should be melted and tortillas slightly crispy. Cut each into 4 wedges. Serve 2 wedges on a plate with 1/2 cup rice mixture & 1/3 cup black beans.
You should have left over chicken mixture, rice mixture, and black beans. Chop chicken mix into smaller pieces. Put all left over ingredients in a container with 2 cups low sodium chicken broth and heat the following day for lunch. Should make 4 servings of each meal.

Number of Servings: 8

Recipe submitted by SparkPeople user JINXMCF.