Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

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

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Enjoy a vibrant twist on quesadillas featuring crispy, oven-baked chicken paired with sweet bell peppers tucked between whole wheat tortillas and melted reduced-fat cheddar. The sheet pan technique brings out a delightful crisp while keeping the meal light yet satisfying.

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NUTRITION

473kcal
Protein
47.7g
Fat
16.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

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

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast with olive oil, paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned chicken on the sheet pan, and add the sliced red bell pepper around the chicken.

  • 4

    Roast in the oven for about 15-18 minutes, or until the chicken is fully cooked and the peppers are tender.

  • 5

    Remove the pan from the oven. Slice the chicken into thin strips.

  • 6

    Lay out the whole wheat tortilla, and evenly distribute the chicken slices, roasted bell peppers, and sprinkle the shredded reduced-fat cheddar cheese over the filling.

  • 7

    Fold the tortilla over the filling and, if desired, place back on the sheet pan for 3-5 minutes to ensure the cheese melts and the tortilla gets a bit extra crisp.

  • 8

    Remove from the oven, cut into wedges, and serve immediately.

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

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

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Enjoy a vibrant twist on quesadillas featuring crispy, oven-baked chicken paired with sweet bell peppers tucked between whole wheat tortillas and melted reduced-fat cheddar. The sheet pan technique brings out a delightful crisp while keeping the meal light yet satisfying.

NUTRITION

473kcal
Protein
47.7g
Fat
16.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

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

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast with olive oil, paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned chicken on the sheet pan, and add the sliced red bell pepper around the chicken.

  • 4

    Roast in the oven for about 15-18 minutes, or until the chicken is fully cooked and the peppers are tender.

  • 5

    Remove the pan from the oven. Slice the chicken into thin strips.

  • 6

    Lay out the whole wheat tortilla, and evenly distribute the chicken slices, roasted bell peppers, and sprinkle the shredded reduced-fat cheddar cheese over the filling.

  • 7

    Fold the tortilla over the filling and, if desired, place back on the sheet pan for 3-5 minutes to ensure the cheese melts and the tortilla gets a bit extra crisp.

  • 8

    Remove from the oven, cut into wedges, and serve immediately.