YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Quesadilla
Enjoy a satisfying and flavorful quesadilla bursting with smoky BBQ chicken, crisp bell peppers and red onions, lightly melted cheddar, and fresh spinach, all enveloped in a whole wheat tortilla. Topped with creamy avocado slices, this dish delivers a perfect balance of lean protein and vibrant vegetables for any meal.
INGREDIENTS
4 oz Chicken Breast, cooked
1 medium Whole Wheat Tortilla
1/2 medium Bell Pepper (sliced)
1/4 medium Red Onion (sliced)
1/4 cup Light Shredded Cheddar
2 tbsp Sugar-Free BBQ Sauce
1/2 cup Spinach
1/4 medium Avocado (sliced)
PREPARATION
Preheat a non-stick skillet over medium heat.
In a bowl, combine the sliced bell pepper, red onion, and spinach. Toss with BBQ sauce to evenly coat.
Place the whole wheat tortilla on the skillet. Spread the BBQ veggie mixture over half of the tortilla.
Arrange the cooked chicken breast pieces on top of the veggies and sprinkle the light shredded cheddar over the filling.
Fold the tortilla over to create a quesadilla and cook for 2-3 minutes until the bottom is golden and cheese begins to melt.
Carefully flip the quesadilla and cook the other side for another 2-3 minutes until fully heated and crisp.
Transfer to a plate and top with fresh avocado slices before serving.