Name: Smoky BBQ Chicken and Veggie Quesadilla
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast, cooked; 1 whole 8-inch Whole Wheat Tortilla; 1/3 cup Low-Fat Cheddar Cheese, shredded; 1/4 cup diced Bell Pepper; 1/8 cup diced Red Onion; 1/4 cup canned Corn; 1 tbsp Smoky BBQ Sauce; 1/2 tsp Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Quesadilla

Savor the smoky sweetness and hearty crunch of this BBQ Chicken and Veggie Quesadilla. Tender, spiced chicken mingles with crisp bell peppers, sweet corn, and red onions, all hugged by a warm whole wheat tortilla and melty low-fat cheese. Finished with a drizzle of smoky BBQ sauce, this dish is perfect for a balanced meal any time of day.

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NUTRITION

Protein

41.5g

Fat

12.3g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, cooked

1 whole 8-inch Whole Wheat Tortilla

1/3 cup Low-Fat Cheddar Cheese, shredded

1/4 cup diced Bell Pepper

1/8 cup diced Red Onion

1/4 cup canned Corn

1 tbsp Smoky BBQ Sauce

1/2 tsp Olive Oil

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add olive oil.
2
Sauté the diced red onions and bell peppers until softened, about 3-4 minutes.
3
Add in diced or shredded chicken breast and corn, stirring for an additional 2 minutes until heated through. Drizzle with BBQ sauce and mix to coat evenly.
4
Place the whole wheat tortilla on a clean surface and evenly spread the chicken and veggie mixture over half of the tortilla.
5
Sprinkle the shredded low-fat cheddar cheese on top of the mixture.
6
Fold the tortilla in half to form a quesadilla.
7
Wipe the skillet dry and return to medium heat; cook the quesadilla for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.
8
Slice into wedges and serve warm.