Just 6 ingredients and 15 minutes is all you need to make up this perfect lunch which comes in at under 400 calories.
2 tablespoons olive oil
350 grams chicken breasts, chopped into 2 centimetre pieces
140 grams Orzo pasta
50 grams cheddar cheese, grated
2 tablespoons butter
60 millilitres milk
Begin by heating the olive oil in a large frying pan. Add the chicken and cook over a medium heat for around 15 minutes until it has cooked through before setting aside.
Meanwhile, bring a large saucepan of water to the boil and add the Orzo pasta. Boil the pasta until al dente and drain before returning it to the pot. Add the grated cheese, butter and milk to the pasta and combine until it has formed a smooth and creamy sauce.
Stir in the cooked chicken and season to perfection with a pinch of salt and black pepper before serving immediately.
In a medium bowl, combine the beans, sweet corn, salsa, taco seasoning and coriander.
Heat a large frying pan over a medium heat and place one tortilla in it. Layer the tortilla with the bean mixture and the cheese before placing a second tortilla on top. Press down on the tortillas firmly before leaving to cook. Once the bottom tortilla has turned golden brown flip the quesadilla and repeat, by which point the cheese filling should have melted.
To serve, cut the tortillas into quarters and enjoy with your favourite Mexican condiments such as sour cream, guacamole and hot sauce.
Total Time: 15 mins