Name: Chicken and Mushroom Quesadillas With Carrot and Mango Slaw
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ½ teaspoon ground cumin; 5 tablespoons olive oil, divided; 1¼ teaspoons kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 1¼ pounds boneless, skinless chicken thighs, trimmed; 6 ounces button mushrooms, trimmed, coarsely chopped; 2 limes; ½ cup Greek-style plain full- or low-fat yogurt; 3 tablespoons coarsely chopped cilantro, plus whole leaves for serving; 2 medium carrots (about 4 ounces each), peeled; 1 medium mango, thinly sliced; 5 ounces baby spinach (about 4 packed cups); 4 (10") flour tortillas; 2 cups shredded Monterey Jack cheese (about 8 ounces)

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw. If you are following our Back-to-School Meal Plan, make a double batch of the chicken and reserve half for the Rice Noodles with Peanut Sauce, Chicken, and Snap Peas. Make a triple batch of the cilantro-yogurt sauce and reserve two-thirds for the Stuffed Sweet Potatoes with Curry Chickpeas.

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