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 smoky twist on a classic quesadilla that features tender grilled chicken tossed in a tangy BBQ sauce, combined with crisp bell peppers, sweet corn, and red onions, melted together with a sprinkle of low-fat cheese in a whole wheat tortilla. This dish is loaded with flavor and balanced with lean protein and fiber-rich veggies, perfect for a satisfying meal.

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NUTRITION

471kcal
Protein
47.9g
Fat
14.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1/4 cup Sweet Corn

1 tbsp BBQ Sauce

1/2 tsp Smoked Paprika

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with smoked paprika and a drizzle of BBQ sauce, then grill or sear until fully cooked. Once cooked, dice or shred the chicken.

  • 3

    In the same skillet, lightly sauté red bell pepper and red onion until just softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla flat and spread a thin layer of BBQ sauce.

  • 5

    Layer the diced chicken, sautéed veggies, sweet corn, and sprinkle the low-fat cheddar cheese evenly over half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and press gently.

  • 7

    Return the quesadilla to the skillet and cook on each side for 2-3 minutes, or until the tortilla is golden and the cheese is melted.

  • 8

    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

Enjoy a smoky twist on a classic quesadilla that features tender grilled chicken tossed in a tangy BBQ sauce, combined with crisp bell peppers, sweet corn, and red onions, melted together with a sprinkle of low-fat cheese in a whole wheat tortilla. This dish is loaded with flavor and balanced with lean protein and fiber-rich veggies, perfect for a satisfying meal.

NUTRITION

471kcal
Protein
47.9g
Fat
14.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1/4 cup Sweet Corn

1 tbsp BBQ Sauce

1/2 tsp Smoked Paprika

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with smoked paprika and a drizzle of BBQ sauce, then grill or sear until fully cooked. Once cooked, dice or shred the chicken.

  • 3

    In the same skillet, lightly sauté red bell pepper and red onion until just softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla flat and spread a thin layer of BBQ sauce.

  • 5

    Layer the diced chicken, sautéed veggies, sweet corn, and sprinkle the low-fat cheddar cheese evenly over half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and press gently.

  • 7

    Return the quesadilla to the skillet and cook on each side for 2-3 minutes, or until the tortilla is golden and the cheese is melted.

  • 8

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