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

Enjoy this vibrant and satisfying quesadilla with crispy sheet pan roasted chicken, sweet bell peppers, and melty low-fat cheese, all wrapped in a whole wheat tortilla. Light yet flavorful, it's a perfect meal for any time of day, offering a balance of lean protein, fresh produce, and whole grains.

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NUTRITION

436kcal
Protein
39.3g
Fat
15.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 tbsp Olive Oil

1 tsp Taco Seasoning

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Slice the chicken breast into thin strips and cut the red bell pepper into strips as well.

  • 3

    Toss the chicken and bell pepper strips with olive oil and taco seasoning until evenly coated.

  • 4

    Spread the chicken and peppers on the hot sheet pan in a single layer and roast in the oven for 12-15 minutes until the chicken is cooked through and slightly crispy.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by placing the roasted chicken and bell pepper mixture onto half of the tortilla, then sprinkle low-fat shredded cheese on top.

  • 7

    Fold the tortilla over the filling and cook in the skillet for 1-2 minutes per side until the cheese is melted and the tortilla is golden and crispy.

  • 8

    Slice into wedges and serve immediately.

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

Enjoy this vibrant and satisfying quesadilla with crispy sheet pan roasted chicken, sweet bell peppers, and melty low-fat cheese, all wrapped in a whole wheat tortilla. Light yet flavorful, it's a perfect meal for any time of day, offering a balance of lean protein, fresh produce, and whole grains.

NUTRITION

436kcal
Protein
39.3g
Fat
15.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 tbsp Olive Oil

1 tsp Taco Seasoning

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Slice the chicken breast into thin strips and cut the red bell pepper into strips as well.

  • 3

    Toss the chicken and bell pepper strips with olive oil and taco seasoning until evenly coated.

  • 4

    Spread the chicken and peppers on the hot sheet pan in a single layer and roast in the oven for 12-15 minutes until the chicken is cooked through and slightly crispy.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by placing the roasted chicken and bell pepper mixture onto half of the tortilla, then sprinkle low-fat shredded cheese on top.

  • 7

    Fold the tortilla over the filling and cook in the skillet for 1-2 minutes per side until the cheese is melted and the tortilla is golden and crispy.

  • 8

    Slice into wedges and serve immediately.