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 delight of this smoky BBQ chicken quesadilla featuring tender chicken breast infused with smoky paprika and coated in a tangy BBQ sauce, layered with crisp bell peppers and melted low-fat cheddar cheese, all enveloped in a whole wheat tortilla for a satisfying crunch. Perfect for any meal of the day, this dish marries robust flavors with a health-conscious twist.

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NUTRITION

464kcal
Protein
38.3g
Fat
10.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

2 tablespoons BBQ Sauce

1 teaspoon Smoked Paprika

Pinch of Salt

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with smoked paprika and a pinch of salt.

  • 3

    Cook the chicken breast in the skillet until fully cooked, about 5-6 minutes per side. Remove and slice thinly.

  • 4

    In the same skillet, lightly sauté sliced red bell pepper until slightly softened, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and spread 1 tablespoon of BBQ sauce evenly across it.

  • 6

    Layer the sliced chicken, sautéed bell pepper, and sprinkle the shredded low-fat cheddar cheese over one half of the tortilla.

  • 7

    Fold the tortilla in half and return it to the skillet. Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 8

    Remove from heat, slice, 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 delight of this smoky BBQ chicken quesadilla featuring tender chicken breast infused with smoky paprika and coated in a tangy BBQ sauce, layered with crisp bell peppers and melted low-fat cheddar cheese, all enveloped in a whole wheat tortilla for a satisfying crunch. Perfect for any meal of the day, this dish marries robust flavors with a health-conscious twist.

NUTRITION

464kcal
Protein
38.3g
Fat
10.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

2 tablespoons BBQ Sauce

1 teaspoon Smoked Paprika

Pinch of Salt

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with smoked paprika and a pinch of salt.

  • 3

    Cook the chicken breast in the skillet until fully cooked, about 5-6 minutes per side. Remove and slice thinly.

  • 4

    In the same skillet, lightly sauté sliced red bell pepper until slightly softened, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and spread 1 tablespoon of BBQ sauce evenly across it.

  • 6

    Layer the sliced chicken, sautéed bell pepper, and sprinkle the shredded low-fat cheddar cheese over one half of the tortilla.

  • 7

    Fold the tortilla in half and return it to the skillet. Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 8

    Remove from heat, slice, and serve warm.