Healthy Grilled Chicken and Veggie Quesadilla Recipe

by Chris Johns | Updated: April 2, 2021

This Grilled Chicken and Veggie Quesadilla recipe is not only healthy, but it’s also delicious as well! Try it tonight for a meal your family will love.

Healthy Grilled Chicken and Veggie Quesadilla Recipe

My family LOVES chicken quesadillas. If they could, they’d have them every night of the week.

But I also like to feed my family healthy meals, and plain chicken quesadillas are not the most nutritious meal. So, I make them this healthy quesadilla recipe instead.

It has deliciously grilled vegetables, chicken, jack cheese, and flour tortillas, but the seasoning in these Grilled Chicken and Veggie Quesadillas takes the flavor over the top.

The roasted vegetables add a lot of flavor and crunch, and the grilled chicken (which adds plenty of healthy protein) tastes incredible.

They never even know it’s healthy!

This Healthy Grilled Chicken and Veggie Quesadilla Recipe uses the following ingredients:

Healthy Grilled Chicken and Veggie Quesadilla Ingredients

Below is the full recipe. I hope your family enjoys this yummy recipe as much as mine does.

Happy Grilling!

Healthy Grilled Chicken and Veggie Quesadilla Recipe

Chris Johns
This Grilled Chicken and Veggie Quesadilla recipe is not only healthy, but it’s also delicious as well! Try it tonight for a meal your family will love.
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Filling

  • 4 boneless, skinless chicken thighs
  • 2 zucchini trimmed and halved lengthwise
  • 2 ears corn husked
  • Extra-virgin olive oil
  • 2 tsp fresh oregano chopped
  • 1 tsp minced garlic
  • 1 tbsp fresh lime juice
  • Kosher salt
  • ground black pepper
  • 10 flour tortillas (10 inch)
  • 4 cups grated pepper jack cheese

Guacamole

  • 2 medium Haas avocados diced
  • 2 tsp lime juice fresh
  • 1 tsp minced garlic
  • ¼ tsp kosher salt

Instructions
 

  • Warm up the grill to medium heat.
    Char-Broil Performance 2-Burner stainless steel gas grill
  • Combine the rub ingredients in a small bowl.
    Rub ingredients
  • Brush the chicken, zucchini, and corn with oil.
    Oiled vegetables
  • Season the chicken with the rub.
    Seasoned chicken
  • Grill the chicken and vegetables over medium heat with the lid closed for 8-10 minutes or until tender. The chicken should be firm. the zucchini should be barely tender, and corn kernels golden brown in spots.
  • Remove the chicken and veggies from the grill and allow to cool.
    Grilled chicken and vegetables
  • Cut the chicken and zucchini into ¼ inch chunks. Cut the corn kernals from the cob.
    Diced chicken
  • In a large bowl, combine the zucchini and corn with the chopped oregano, garlic, and lime juice. Season the mixture with salt and pepper. Add the chicken and stir to combine.
    Combined ingredients
  • In a small bowl, smash together the guacamole ingredients and set them aside.
    Guacamole
  • Lay the tortillas on a cookie sheet and fill with equal amounts of the vegetable mixture and cheese. Fold the tortillas in half.
    Filled tortillas
  • Grill the quesadillas over low heat for 3-4 minutes per side. Flip the quesadilla once during cooking. Note: They are a bit thick so make sure the tortillas don't get burned before the insides are cooked.
    Grilling the quesadillas
  • Transfer the quesadillas to a cutting board and cut them into strips or wedges. Serve with guacamole.
    Cut quesadillas
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Tried this recipe?Let us know how it was!

Chris Johns is the founder of The BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.