Smoky BBQ Chicken and Vegetable Quesadilla

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

Smoky BBQ Chicken and Vegetable Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Vegetable Quesadilla

Enjoy a smoky twist on a classic quesadilla with tender BBQ-glazed chicken, crisp bell peppers, and onions layered between a whole wheat tortilla and a sprinkle of light cheddar cheese. This dish delivers a balanced mix of protein and vibrant veggies with a hint of tangy barbecue flavor, perfect for a nutritious and satisfying meal any time of day.

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NUTRITION

355kcal
Protein
37.8g
Fat
10.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 whole wheat tortilla

1/2 red bell pepper

1/4 medium onion

1/4 cup light shredded cheddar cheese

1 tbsp low-sodium BBQ sauce

Olive oil cooking spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Dice the bell pepper and quartered onion into small pieces. Set aside.

  • 3

    Slice the cooked chicken breast into thin strips. In a small bowl, toss the chicken strips with the low-sodium BBQ sauce until evenly coated.

  • 4

    Place the whole wheat tortilla in the skillet and sprinkle the shredded cheese evenly over one half of the tortilla.

  • 5

    Distribute the BBQ chicken, diced bell pepper, and onion over the cheese.

  • 6

    Fold the tortilla in half over the filling and press gently.

  • 7

    Cook for 3-4 minutes on one side until golden and crispy, then carefully flip and cook the other side for an additional 3-4 minutes.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.

Smoky BBQ Chicken and Vegetable Quesadilla

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

Smoky BBQ Chicken and Vegetable Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Vegetable Quesadilla

Enjoy a smoky twist on a classic quesadilla with tender BBQ-glazed chicken, crisp bell peppers, and onions layered between a whole wheat tortilla and a sprinkle of light cheddar cheese. This dish delivers a balanced mix of protein and vibrant veggies with a hint of tangy barbecue flavor, perfect for a nutritious and satisfying meal any time of day.

NUTRITION

355kcal
Protein
37.8g
Fat
10.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 whole wheat tortilla

1/2 red bell pepper

1/4 medium onion

1/4 cup light shredded cheddar cheese

1 tbsp low-sodium BBQ sauce

Olive oil cooking spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Dice the bell pepper and quartered onion into small pieces. Set aside.

  • 3

    Slice the cooked chicken breast into thin strips. In a small bowl, toss the chicken strips with the low-sodium BBQ sauce until evenly coated.

  • 4

    Place the whole wheat tortilla in the skillet and sprinkle the shredded cheese evenly over one half of the tortilla.

  • 5

    Distribute the BBQ chicken, diced bell pepper, and onion over the cheese.

  • 6

    Fold the tortilla in half over the filling and press gently.

  • 7

    Cook for 3-4 minutes on one side until golden and crispy, then carefully flip and cook the other side for an additional 3-4 minutes.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.