Smoky BBQ Chicken and Bell Pepper Quesadilla

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

Smoky BBQ Chicken and Bell Pepper Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Bell Pepper Quesadilla

Savor a flavorful fusion of smoky BBQ chicken layered with vibrant bell peppers and a touch of red onion, tucked between a warm whole wheat tortilla and melty cheese for a satisfying, protein-packed meal. Perfect for any time of day, this quesadilla delivers a balanced mix of lean protein, heart-healthy carbs, and just enough indulgence to make your taste buds dance.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
37.7g
Fat
11g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 40g)

1/2 Red Bell Pepper

1/4 Red Onion

1 tbsp BBQ Sauce

1/4 cup Mexican Blend Low-Fat Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Sauté the chicken in the skillet until fully cooked and slightly charred, about 5-7 minutes per side, then chop into bite-sized pieces.

  • 3

    In the same skillet, add sliced red bell pepper and red onion. Sauté until softened, about 3-4 minutes.

  • 4

    Mix the cooked veggies with the chopped chicken and stir in the BBQ sauce until well combined.

  • 5

    Lay the whole wheat tortilla flat. Sprinkle half of the low-fat cheese over one side, then spread the chicken and vegetable mixture evenly over the cheese.

  • 6

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 7

    Wipe the skillet clean, return to medium heat, and lightly toast the quesadilla on each side until the tortilla is golden and the cheese is melted, about 2-3 minutes per side.

  • 8

    Slice into wedges and serve warm.

Smoky BBQ Chicken and Bell Pepper Quesadilla

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

Smoky BBQ Chicken and Bell Pepper Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Bell Pepper Quesadilla

Savor a flavorful fusion of smoky BBQ chicken layered with vibrant bell peppers and a touch of red onion, tucked between a warm whole wheat tortilla and melty cheese for a satisfying, protein-packed meal. Perfect for any time of day, this quesadilla delivers a balanced mix of lean protein, heart-healthy carbs, and just enough indulgence to make your taste buds dance.

NUTRITION

403kcal
Protein
37.7g
Fat
11g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 40g)

1/2 Red Bell Pepper

1/4 Red Onion

1 tbsp BBQ Sauce

1/4 cup Mexican Blend Low-Fat Cheese

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Sauté the chicken in the skillet until fully cooked and slightly charred, about 5-7 minutes per side, then chop into bite-sized pieces.

  • 3

    In the same skillet, add sliced red bell pepper and red onion. Sauté until softened, about 3-4 minutes.

  • 4

    Mix the cooked veggies with the chopped chicken and stir in the BBQ sauce until well combined.

  • 5

    Lay the whole wheat tortilla flat. Sprinkle half of the low-fat cheese over one side, then spread the chicken and vegetable mixture evenly over the cheese.

  • 6

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 7

    Wipe the skillet clean, return to medium heat, and lightly toast the quesadilla on each side until the tortilla is golden and the cheese is melted, about 2-3 minutes per side.

  • 8

    Slice into wedges and serve warm.