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

Enjoy a savory, smoky twist on the classic quesadilla with tender chicken breast, crisp bell peppers, and red onions, all melded together with a touch of tangy BBQ sauce and melted reduced-fat cheddar. This well-balanced dish brings together vibrant veggies, lean protein, and a satisfying crunch, making it a perfect meal any time of day.

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NUTRITION

454kcal
Protein
46.8g
Fat
13g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 cup Red Onion, chopped

1 tbsp Smoky BBQ Sauce

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Thinly slice the chicken breast into strips and season lightly with salt, pepper, and a dash of smoky paprika if desired.

  • 3

    Sauté the chicken in the skillet until cooked through, about 5-6 minutes, then add the BBQ sauce and stir to coat evenly.

  • 4

    Remove the chicken and in the same skillet, add the chopped red bell pepper and red onion. Sauté for 2-3 minutes until slightly softened.

  • 5

    Lay the whole wheat tortilla on a clean flat surface. Sprinkle the reduced-fat cheddar cheese evenly on one half of the tortilla.

  • 6

    Layer the cooked chicken and sautéed veggies over the cheese, then fold the tortilla over to create a half-moon shape.

  • 7

    Place the quesadilla back in the skillet, pressing gently, and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice 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

Enjoy a savory, smoky twist on the classic quesadilla with tender chicken breast, crisp bell peppers, and red onions, all melded together with a touch of tangy BBQ sauce and melted reduced-fat cheddar. This well-balanced dish brings together vibrant veggies, lean protein, and a satisfying crunch, making it a perfect meal any time of day.

NUTRITION

454kcal
Protein
46.8g
Fat
13g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 cup Red Onion, chopped

1 tbsp Smoky BBQ Sauce

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Thinly slice the chicken breast into strips and season lightly with salt, pepper, and a dash of smoky paprika if desired.

  • 3

    Sauté the chicken in the skillet until cooked through, about 5-6 minutes, then add the BBQ sauce and stir to coat evenly.

  • 4

    Remove the chicken and in the same skillet, add the chopped red bell pepper and red onion. Sauté for 2-3 minutes until slightly softened.

  • 5

    Lay the whole wheat tortilla on a clean flat surface. Sprinkle the reduced-fat cheddar cheese evenly on one half of the tortilla.

  • 6

    Layer the cooked chicken and sautéed veggies over the cheese, then fold the tortilla over to create a half-moon shape.

  • 7

    Place the quesadilla back in the skillet, pressing gently, and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.