YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Loaded Quesadilla
Enjoy a vibrant twist on the classic quesadilla with smoky BBQ chicken, crisp bell peppers, onions, and zucchini folded into a whole wheat tortilla with a melty layer of low-fat cheddar. This dish delivers a delicious balance of protein and vibrant veggies, perfect for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
3 oz Chicken Breast
1 whole wheat tortilla
1/4 cup low-fat cheddar cheese (shredded)
1/2 cup sliced red bell pepper
1/4 small red onion
1/2 small zucchini
1 tbsp BBQ Sauce
Cooking spray
PREPARATION
Marinate the chicken breast in BBQ sauce for at least 15 minutes to infuse smoky flavor.
Preheat a skillet over medium heat and lightly coat with cooking spray.
Add the marinated chicken to the skillet and cook until fully done, about 5-7 minutes on each side. Remove and slice into thin strips.
In the same skillet, add sliced red bell pepper, red onion, and zucchini. Sauté for 3-4 minutes until they soften slightly but retain some crunch.
Place the whole wheat tortilla on a clean surface. Sprinkle half of the low-fat cheddar cheese evenly on one half of the tortilla.
Layer the cooked chicken strips and sautéed vegetables over the cheese, and drizzle a little extra BBQ sauce if desired.
Top with the remaining cheese, fold the tortilla to cover the filling, and place it in the skillet.
Cook on medium heat for 2-3 minutes per side until the tortilla is crisp and the cheese is melted.
Remove from skillet, slice into wedges, and serve warm. Enjoy your protein-packed, smoky BBQ chicken quesadilla!