Smoky BBQ Chicken and Veggie Loaded Quesadilla

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

Smoky BBQ Chicken and Veggie Loaded Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Loaded Quesadilla

Savor a mouthwatering fusion of smoky BBQ chicken, vibrant sautéed bell peppers and onions, and melted low-fat cheese all tucked inside a warm whole wheat tortilla. This quesadilla is both satisfying and nutritious, delivering a balanced blend of protein and veggies with a subtle hint of smokiness perfect for any meal of the day.

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NUTRITION

479kcal
Protein
38.3g
Fat
13.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Cheddar Cheese, shredded

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1/4 medium Red Onion

2 tbsp Smoky BBQ Sauce

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Brush the chicken breast lightly with olive oil, then season with salt and pepper.

  • 3

    Grill the chicken in the skillet for about 5-6 minutes per side or until fully cooked, then slice into bite-sized pieces.

  • 4

    In the same skillet, add sliced bell pepper and red onion, sautéing until they become tender yet slightly crisp, about 3-4 minutes.

  • 5

    Stir in the smoky BBQ sauce with the chicken pieces, ensuring they are evenly coated.

  • 6

    Lay the whole wheat tortilla flat and evenly sprinkle the shredded low-fat cheddar cheese in the center.

  • 7

    Distribute the BBQ chicken and sautéed veggies evenly over the cheese.

  • 8

    Fold the tortilla over to create a quesadilla and return it to the skillet over low-medium heat.

  • 9

    Cook each side for 2-3 minutes until the tortilla is golden and the cheese is melted.

  • 10

    Remove from heat, cut into wedges, and serve warm.

Smoky BBQ Chicken and Veggie Loaded Quesadilla

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

Smoky BBQ Chicken and Veggie Loaded Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Loaded Quesadilla

Savor a mouthwatering fusion of smoky BBQ chicken, vibrant sautéed bell peppers and onions, and melted low-fat cheese all tucked inside a warm whole wheat tortilla. This quesadilla is both satisfying and nutritious, delivering a balanced blend of protein and veggies with a subtle hint of smokiness perfect for any meal of the day.

NUTRITION

479kcal
Protein
38.3g
Fat
13.9g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Cheddar Cheese, shredded

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1/4 medium Red Onion

2 tbsp Smoky BBQ Sauce

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Brush the chicken breast lightly with olive oil, then season with salt and pepper.

  • 3

    Grill the chicken in the skillet for about 5-6 minutes per side or until fully cooked, then slice into bite-sized pieces.

  • 4

    In the same skillet, add sliced bell pepper and red onion, sautéing until they become tender yet slightly crisp, about 3-4 minutes.

  • 5

    Stir in the smoky BBQ sauce with the chicken pieces, ensuring they are evenly coated.

  • 6

    Lay the whole wheat tortilla flat and evenly sprinkle the shredded low-fat cheddar cheese in the center.

  • 7

    Distribute the BBQ chicken and sautéed veggies evenly over the cheese.

  • 8

    Fold the tortilla over to create a quesadilla and return it to the skillet over low-medium heat.

  • 9

    Cook each side for 2-3 minutes until the tortilla is golden and the cheese is melted.

  • 10

    Remove from heat, cut into wedges, and serve warm.