Grilled Veggie, Goat Cheese and Chicken Quesadilla

Serves 2

Ingredients 

On the Grill:

Portobello mushrooms

Asparagus

Grape Tomatoes

Zucchini, sliced lengthwise

Squash, sliced lenghwise

Red Bell Pepper, seeded and halved

Green Bell Pepper, seeded and halved

Onion, cut into rings

Garlic Salt and fresh ground pepper

Canola cooking spray

In the Quesadilla:

2 whole wheat tortilla wraps

Grilled veggies (from above)

2 ounces goat cheese

2 ounces of chicken

On the Salad:

4 cups fresh baby spinach

Grilled veggies (from above)

Lemon Vinaigrette, Whisk the following:

Juice of 1 lemon

1/4 cup extra virgin olive oil

1 tsp minced garlic

1 Tbsp coarse ground mustard

1 Tbsp honey

Fresh ground pepper, to taste

Kosher salt, to taste

Directions

1. Preheat the grill.  As the grill heats place all the veggies in a large bowl and coat with cooking spray, garlic salt and pepper.

2. Grill veggies to desired doneness.  Set aside to cool then slice.

3. Heat a large skillet over medium high heat and spray with canola cooking spray.  Layer desired amount of veggies, 1 ounce cheese, 1 ounce chicken and fold in half.  Grill until tortilla is toasted.  Flip and grill until the second side is toasted.  Cool and slice.

4. Lay 2 cups of spinach per plate.  Layer grilled veggies evenly on top.  Top with 1 to 2 tablespoons of vinaigrette.