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

A deliciously smoky and hearty quesadilla featuring lean BBQ chicken, colorful bell peppers, and onions melted with a touch of cheddar cheese, all wrapped in a whole wheat tortilla. Perfectly balanced and packed with flavor, this meal satisfies your cravings while keeping macros in check.

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NUTRITION

512kcal
Protein
42.8g
Fat
21.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 Whole Wheat Tortilla (approx. 60g)

50g Bell Pepper (red)

30g Onion

30g Shredded Cheddar Cheese

1 tbsp BBQ Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with a pinch of salt, pepper, and a hint of smoked paprika to enhance the BBQ flavor.

  • 3

    Sauté the chicken in the skillet for about 5-6 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is cooking, thinly slice the bell pepper and onion.

  • 5

    Once the chicken is cooked, add the sliced bell pepper and onion to the skillet. Sauté the veggies for another 3-4 minutes until they are slightly tender but still crisp.

  • 6

    Stir in the BBQ sauce with the chicken and veggies to evenly coat them, cooking for an additional minute.

  • 7

    Remove the mixture from heat. Place the whole wheat tortilla on a clean surface and evenly spread the chicken and veggie mixture onto half of the tortilla.

  • 8

    Sprinkle the shredded cheddar cheese over the filling, then fold the tortilla over to create a quesadilla.

  • 9

    Wipe the skillet clean and lightly spray with a minimal amount of additional olive oil. Return the quesadilla to the skillet over medium heat.

  • 10

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

  • 11

    Remove from heat, 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

A deliciously smoky and hearty quesadilla featuring lean BBQ chicken, colorful bell peppers, and onions melted with a touch of cheddar cheese, all wrapped in a whole wheat tortilla. Perfectly balanced and packed with flavor, this meal satisfies your cravings while keeping macros in check.

NUTRITION

512kcal
Protein
42.8g
Fat
21.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 Whole Wheat Tortilla (approx. 60g)

50g Bell Pepper (red)

30g Onion

30g Shredded Cheddar Cheese

1 tbsp BBQ Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with a pinch of salt, pepper, and a hint of smoked paprika to enhance the BBQ flavor.

  • 3

    Sauté the chicken in the skillet for about 5-6 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is cooking, thinly slice the bell pepper and onion.

  • 5

    Once the chicken is cooked, add the sliced bell pepper and onion to the skillet. Sauté the veggies for another 3-4 minutes until they are slightly tender but still crisp.

  • 6

    Stir in the BBQ sauce with the chicken and veggies to evenly coat them, cooking for an additional minute.

  • 7

    Remove the mixture from heat. Place the whole wheat tortilla on a clean surface and evenly spread the chicken and veggie mixture onto half of the tortilla.

  • 8

    Sprinkle the shredded cheddar cheese over the filling, then fold the tortilla over to create a quesadilla.

  • 9

    Wipe the skillet clean and lightly spray with a minimal amount of additional olive oil. Return the quesadilla to the skillet over medium heat.

  • 10

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

  • 11

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