Smoky BBQ Chicken and Veggie Loaded Quesadilla

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

Smoky BBQ Chicken and Veggie Loaded Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Loaded Quesadilla

Savor a vibrant quesadilla packed with smoky BBQ grilled chicken, a colorful mix of bell peppers and red onions, melted reduced-fat cheddar, and a handful of fresh spinach, all nestled inside a whole wheat tortilla. This dish delivers a perfect blend of protein and fiber with an irresistible smoky, tangy flavor — ideal for any meal of the day.

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NUTRITION

422kcal
Protein
39.7g
Fat
10.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast (approx. 90g)

1 Whole Wheat Tortilla (70g)

0.25 cup Reduced-Fat Cheddar Cheese (28g)

0.5 cup Mixed Bell Peppers (75g)

0.25 cup Red Onion (40g)

1 tablespoon BBQ Sauce (15g)

1 cup Fresh Spinach (30g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-cook until fully cooked and crispy on the edges. Once cooked, slice into strips.

  • 3

    In the same skillet, add the mixed bell peppers and red onions. Sauté for 2-3 minutes until they just begin to soften.

  • 4

    Lay the whole wheat tortilla flat and spread a thin layer of BBQ sauce over it.

  • 5

    Evenly distribute the sautéed veggies, sliced chicken, and fresh spinach on one half of the tortilla.

  • 6

    Sprinkle the reduced-fat cheddar cheese over the filling.

  • 7

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

  • 8

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

Smoky BBQ Chicken and Veggie Loaded Quesadilla

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

Smoky BBQ Chicken and Veggie Loaded Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Veggie Loaded Quesadilla

Savor a vibrant quesadilla packed with smoky BBQ grilled chicken, a colorful mix of bell peppers and red onions, melted reduced-fat cheddar, and a handful of fresh spinach, all nestled inside a whole wheat tortilla. This dish delivers a perfect blend of protein and fiber with an irresistible smoky, tangy flavor — ideal for any meal of the day.

NUTRITION

422kcal
Protein
39.7g
Fat
10.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast (approx. 90g)

1 Whole Wheat Tortilla (70g)

0.25 cup Reduced-Fat Cheddar Cheese (28g)

0.5 cup Mixed Bell Peppers (75g)

0.25 cup Red Onion (40g)

1 tablespoon BBQ Sauce (15g)

1 cup Fresh Spinach (30g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-cook until fully cooked and crispy on the edges. Once cooked, slice into strips.

  • 3

    In the same skillet, add the mixed bell peppers and red onions. Sauté for 2-3 minutes until they just begin to soften.

  • 4

    Lay the whole wheat tortilla flat and spread a thin layer of BBQ sauce over it.

  • 5

    Evenly distribute the sautéed veggies, sliced chicken, and fresh spinach on one half of the tortilla.

  • 6

    Sprinkle the reduced-fat cheddar cheese over the filling.

  • 7

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

  • 8

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