YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Quesadilla
Enjoy a satisfying blend of smoky BBQ chicken paired with crisp bell peppers and sweet onions tucked inside a warm whole wheat tortilla, all melted together with a sprinkle of low-fat cheese. This quesadilla offers a delightful mix of textures and a burst of flavor that’s perfect for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Red Bell Pepper (sliced)
1/4 cup Onion (sliced)
1/4 cup Low-Fat Shredded Cheese
1 tbsp Smoky BBQ Sauce
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast with a pinch of salt, pepper, and a light drizzle of BBQ sauce if desired, then cook on the skillet until fully cooked and slightly charred on the edges, about 5-6 minutes per side. Slice the chicken into thin strips.
In the same skillet, add the sliced red bell pepper and onion, sautéing until slightly softened, about 3-4 minutes.
Place the whole wheat tortilla on a clean surface, spread a thin layer of BBQ sauce on one side, and sprinkle the low-fat shredded cheese evenly.
Layer the sliced chicken and sautéed vegetables over the cheese, then fold the tortilla in half.
Place the folded quesadilla back on the skillet and cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.
Remove from heat, slice into wedges, and serve immediately.