Smoky BBQ Chicken and Veggie Quesadilla

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

Smoky BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Quesadilla

Enjoy a deliciously smoky BBQ chicken and veggie quesadilla that is both satisfying and nutritionally balanced. The tender chicken, vibrant bell peppers, and a melty layer of low-fat cheese come together with a hint of BBQ sauce, all wrapped in a wholesome whole wheat tortilla. This dish promises a delightful mix of flavors and textures that make every bite a treat.

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NUTRITION

510kcal
Protein
44.6g
Fat
11.1g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla (approx. 70g)

1/2 cup Low-Fat Cheddar Cheese (shredded, approx. 56g)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Corn

1/4 cup Black Beans

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 and pepper and cook in the skillet until fully cooked, about 5-7 minutes per side. Once cooked, dice into small pieces.

  • 3

    In the same skillet, add the chopped red bell pepper, red onion, corn, and black beans. Sauté for 3-4 minutes until they soften slightly.

  • 4

    Lay the whole wheat tortilla flat and spread the BBQ sauce evenly over one side.

  • 5

    Sprinkle the low-fat cheddar cheese over the BBQ sauce, then evenly distribute the cooked chicken and sautéed vegetables on top.

  • 6

    Fold the tortilla in half to form a quesadilla. Place it back in the skillet over medium heat and cook for about 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 7

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

Smoky BBQ Chicken and Veggie Quesadilla

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

Smoky BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Quesadilla

Enjoy a deliciously smoky BBQ chicken and veggie quesadilla that is both satisfying and nutritionally balanced. The tender chicken, vibrant bell peppers, and a melty layer of low-fat cheese come together with a hint of BBQ sauce, all wrapped in a wholesome whole wheat tortilla. This dish promises a delightful mix of flavors and textures that make every bite a treat.

NUTRITION

510kcal
Protein
44.6g
Fat
11.1g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla (approx. 70g)

1/2 cup Low-Fat Cheddar Cheese (shredded, approx. 56g)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Corn

1/4 cup Black Beans

2 tablespoons BBQ Sauce

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper and cook in the skillet until fully cooked, about 5-7 minutes per side. Once cooked, dice into small pieces.

  • 3

    In the same skillet, add the chopped red bell pepper, red onion, corn, and black beans. Sauté for 3-4 minutes until they soften slightly.

  • 4

    Lay the whole wheat tortilla flat and spread the BBQ sauce evenly over one side.

  • 5

    Sprinkle the low-fat cheddar cheese over the BBQ sauce, then evenly distribute the cooked chicken and sautéed vegetables on top.

  • 6

    Fold the tortilla in half to form a quesadilla. Place it back in the skillet over medium heat and cook for about 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 7

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