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 the smoky flavors of tender grilled chicken infused with a tangy BBQ glaze, paired with vibrant bell peppers and melted low-fat cheese, all wrapped in a whole wheat tortilla. This quesadilla offers a delightful mix of textures and a satisfying, balanced bite perfect for any meal of the day.

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NUTRITION

398kcal
Protein
38.6g
Fat
8.9g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla (approx 70g)

1/2 cup sliced Red Bell Pepper

1/4 cup shredded Low-Fat Cheddar Cheese

2 tablespoons BBQ Sauce

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a sprinkle of smoked paprika for extra smoky flavor. Grill or sauté the chicken until it reaches an internal temperature of 165°F, then slice into thin strips.

  • 3

    In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until slightly softened.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed bell peppers, and sprinkle the low-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half to cover the filling. Return it to the skillet and cook on each side for 2-3 minutes until the tortilla is golden and crispy and the cheese is melted.

  • 7

    Remove from the skillet, 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 the smoky flavors of tender grilled chicken infused with a tangy BBQ glaze, paired with vibrant bell peppers and melted low-fat cheese, all wrapped in a whole wheat tortilla. This quesadilla offers a delightful mix of textures and a satisfying, balanced bite perfect for any meal of the day.

NUTRITION

398kcal
Protein
38.6g
Fat
8.9g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla (approx 70g)

1/2 cup sliced Red Bell Pepper

1/4 cup shredded Low-Fat Cheddar Cheese

2 tablespoons BBQ Sauce

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a sprinkle of smoked paprika for extra smoky flavor. Grill or sauté the chicken until it reaches an internal temperature of 165°F, then slice into thin strips.

  • 3

    In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until slightly softened.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed bell peppers, and sprinkle the low-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half to cover the filling. Return it to the skillet and cook on each side for 2-3 minutes until the tortilla is golden and crispy and the cheese is melted.

  • 7

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