Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

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

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Experience a burst of flavor with these crispy sheet pan chicken and bell pepper quesadillas. Tender, seasoned chicken meets sweet, roasted bell peppers and melty low-fat cheese, all wrapped in a wholesome whole wheat tortilla. A light and satisfying meal perfect for any time of day, delivering just the right balance of protein and fresh flavors.

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NUTRITION

377kcal
Protein
39.2g
Fat
9.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 piece Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into thin strips and toss with a pinch of salt, pepper, and a drizzle of olive oil on a sheet pan.

  • 3

    Place the chicken breast on the same sheet pan and season with your favorite spices such as paprika, garlic powder, and a squeeze of lime for extra zest.

  • 4

    Roast in the preheated oven for about 15-18 minutes, until the chicken is cooked through and the bell peppers are tender.

  • 5

    Remove from the oven and let the chicken rest for a few minutes before slicing it into thin strips.

  • 6

    Place the whole wheat tortilla on a clean surface. Evenly distribute the roasted bell pepper strips, sliced chicken, and sprinkle the low-fat shredded cheddar cheese over the top.

  • 7

    Fold the tortilla in half to create a quesadilla. Optionally, crisp the quesadilla in a hot, non-stick skillet for 1-2 minutes on each side to achieve a crispy exterior.

  • 8

    Cut into wedges and serve warm. Enjoy your delicious and nutritious meal!

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

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

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Experience a burst of flavor with these crispy sheet pan chicken and bell pepper quesadillas. Tender, seasoned chicken meets sweet, roasted bell peppers and melty low-fat cheese, all wrapped in a wholesome whole wheat tortilla. A light and satisfying meal perfect for any time of day, delivering just the right balance of protein and fresh flavors.

NUTRITION

377kcal
Protein
39.2g
Fat
9.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 piece Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into thin strips and toss with a pinch of salt, pepper, and a drizzle of olive oil on a sheet pan.

  • 3

    Place the chicken breast on the same sheet pan and season with your favorite spices such as paprika, garlic powder, and a squeeze of lime for extra zest.

  • 4

    Roast in the preheated oven for about 15-18 minutes, until the chicken is cooked through and the bell peppers are tender.

  • 5

    Remove from the oven and let the chicken rest for a few minutes before slicing it into thin strips.

  • 6

    Place the whole wheat tortilla on a clean surface. Evenly distribute the roasted bell pepper strips, sliced chicken, and sprinkle the low-fat shredded cheddar cheese over the top.

  • 7

    Fold the tortilla in half to create a quesadilla. Optionally, crisp the quesadilla in a hot, non-stick skillet for 1-2 minutes on each side to achieve a crispy exterior.

  • 8

    Cut into wedges and serve warm. Enjoy your delicious and nutritious meal!