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 a vibrant blend of tender, sheet pan-roasted chicken with crisp bell peppers, all tucked inside whole wheat tortillas and sprinkled with melted, low-fat cheddar cheese. This recipe delivers a satisfying crunch, balanced flavors, and a nutritious twist that makes it perfect for a quick lunch or dinner.

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NUTRITION

410kcal
Protein
41.2g
Fat
14.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Paprika, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F on a sheet pan.

  • 2

    Place the chicken breast and sliced red bell pepper on the sheet pan. Drizzle with olive oil and sprinkle with the spice blend.

  • 3

    Roast in the oven for 15-18 minutes or until the chicken is fully cooked and slightly crispy on the edges.

  • 4

    Remove the chicken and peppers from the pan. Shred or dice the chicken into bite-sized pieces.

  • 5

    Lay the whole wheat tortilla flat. Evenly distribute the chicken, bell pepper slices, and sprinkle the low-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half, pressing gently to seal.

  • 7

    (Optional) For extra crispiness, return the quesadilla to the oven or a non-stick skillet for 2-3 minutes on each side until the cheese melts and the tortilla is golden.

  • 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 a vibrant blend of tender, sheet pan-roasted chicken with crisp bell peppers, all tucked inside whole wheat tortillas and sprinkled with melted, low-fat cheddar cheese. This recipe delivers a satisfying crunch, balanced flavors, and a nutritious twist that makes it perfect for a quick lunch or dinner.

NUTRITION

410kcal
Protein
41.2g
Fat
14.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Paprika, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F on a sheet pan.

  • 2

    Place the chicken breast and sliced red bell pepper on the sheet pan. Drizzle with olive oil and sprinkle with the spice blend.

  • 3

    Roast in the oven for 15-18 minutes or until the chicken is fully cooked and slightly crispy on the edges.

  • 4

    Remove the chicken and peppers from the pan. Shred or dice the chicken into bite-sized pieces.

  • 5

    Lay the whole wheat tortilla flat. Evenly distribute the chicken, bell pepper slices, and sprinkle the low-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half, pressing gently to seal.

  • 7

    (Optional) For extra crispiness, return the quesadilla to the oven or a non-stick skillet for 2-3 minutes on each side until the cheese melts and the tortilla is golden.

  • 8

    Slice into wedges and serve immediately.