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

Delight in this smoky, savory quesadilla featuring tender, grilled chicken brushed with tangy BBQ sauce, layered with a medley of crisp red bell peppers, red onions, and fresh spinach, all melted together with a light sprinkle of cheddar cheese. Perfect for a satisfying meal any time of day!

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NUTRITION

435kcal
Protein
43.9g
Fat
11.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup diced Red Onion

1/2 cup raw Spinach

1 tbsp Smoky BBQ Sauce

0.5 oz Reduced Fat Cheddar Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if desired.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill or sauté the chicken until fully cooked (internal temperature of 165°F) and lightly charred, about 4-5 minutes per side. Once cooked, let it rest and then shred or slice into thin strips.

  • 3

    In the same skillet, add the red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables have softened slightly.

  • 4

    Return the chicken to the skillet and stir in the smoky BBQ sauce, mixing until all ingredients are well coated and heated through.

  • 5

    Place the whole wheat tortilla in a clean skillet over low-medium heat. Evenly spread the chicken and veggie mixture over half of the tortilla, then sprinkle with cheddar cheese.

  • 6

    Fold the tortilla over to cover the filling and press gently. Cook for about 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 7

    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

Delight in this smoky, savory quesadilla featuring tender, grilled chicken brushed with tangy BBQ sauce, layered with a medley of crisp red bell peppers, red onions, and fresh spinach, all melted together with a light sprinkle of cheddar cheese. Perfect for a satisfying meal any time of day!

NUTRITION

435kcal
Protein
43.9g
Fat
11.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup diced Red Onion

1/2 cup raw Spinach

1 tbsp Smoky BBQ Sauce

0.5 oz Reduced Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with cooking spray if desired.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill or sauté the chicken until fully cooked (internal temperature of 165°F) and lightly charred, about 4-5 minutes per side. Once cooked, let it rest and then shred or slice into thin strips.

  • 3

    In the same skillet, add the red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables have softened slightly.

  • 4

    Return the chicken to the skillet and stir in the smoky BBQ sauce, mixing until all ingredients are well coated and heated through.

  • 5

    Place the whole wheat tortilla in a clean skillet over low-medium heat. Evenly spread the chicken and veggie mixture over half of the tortilla, then sprinkle with cheddar cheese.

  • 6

    Fold the tortilla over to cover the filling and press gently. Cook for about 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 7

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