Crispy Southwest Chicken Quesadilla with Fresh Pico

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Southwest Chicken Quesadilla with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Southwest Chicken Quesadilla with Fresh Pico

Savor this vibrant and delicious quesadilla featuring tender, seasoned chicken paired with melty reduced fat cheddar, black beans, and a colorful medley of bell pepper and corn. Finished with a refreshing homemade pico de gallo, this meal delivers a satisfying crispy bite and a burst of zesty flavors perfect for any time of day.

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NUTRITION

490kcal
Protein
47.8g
Fat
11.6g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 whole wheat tortilla (40g)

28g Reduced Fat Cheddar Cheese

¼ cup Black Beans

¼ cup diced Red Bell Pepper

¼ cup Corn

Fresh Pico de Gallo (approx 75g mix)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the chicken breast with your preferred southwest spices such as cumin, chili powder, and a pinch of salt.

  • 2

    Cook the chicken breast until fully cooked and lightly browned, about 5-6 minutes per side. Once done, chop it into bite-sized pieces.

  • 3

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side until pliable.

  • 4

    Sprinkle the reduced fat cheddar cheese evenly over one half of the tortilla. Layer on the cooked chicken pieces, black beans, diced red bell pepper, and corn.

  • 5

    Fold the tortilla in half and cook on the skillet for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Meanwhile, prepare the fresh pico de gallo by mixing diced tomatoes, onions, chopped cilantro, and a squeeze of lime juice.

  • 7

    Slice the quesadilla into wedges and top with a generous serving of fresh pico de gallo before serving.

Crispy Southwest Chicken Quesadilla with Fresh Pico

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Southwest Chicken Quesadilla with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Southwest Chicken Quesadilla with Fresh Pico

Savor this vibrant and delicious quesadilla featuring tender, seasoned chicken paired with melty reduced fat cheddar, black beans, and a colorful medley of bell pepper and corn. Finished with a refreshing homemade pico de gallo, this meal delivers a satisfying crispy bite and a burst of zesty flavors perfect for any time of day.

NUTRITION

490kcal
Protein
47.8g
Fat
11.6g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 whole wheat tortilla (40g)

28g Reduced Fat Cheddar Cheese

¼ cup Black Beans

¼ cup diced Red Bell Pepper

¼ cup Corn

Fresh Pico de Gallo (approx 75g mix)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the chicken breast with your preferred southwest spices such as cumin, chili powder, and a pinch of salt.

  • 2

    Cook the chicken breast until fully cooked and lightly browned, about 5-6 minutes per side. Once done, chop it into bite-sized pieces.

  • 3

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side until pliable.

  • 4

    Sprinkle the reduced fat cheddar cheese evenly over one half of the tortilla. Layer on the cooked chicken pieces, black beans, diced red bell pepper, and corn.

  • 5

    Fold the tortilla in half and cook on the skillet for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Meanwhile, prepare the fresh pico de gallo by mixing diced tomatoes, onions, chopped cilantro, and a squeeze of lime juice.

  • 7

    Slice the quesadilla into wedges and top with a generous serving of fresh pico de gallo before serving.