Grilled BBQ Chicken Sweet Potato Quesadilla

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

Grilled BBQ Chicken Sweet Potato Quesadilla

YOUR SOLIN GENERATED RECIPE

Grilled BBQ Chicken Sweet Potato Quesadilla

Enjoy a fusion twist on the classic quesadilla, combining juicy grilled chicken breast tossed in tangy BBQ sauce with naturally sweet baked sweet potato, all sandwiched between a whole wheat tortilla and melted cheese. This dish offers a hearty balance of lean protein, complex carbohydrates, and a rich burst of savory flavor, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

399kcal
Protein
37g
Fat
8.4g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 small Baked Sweet Potato

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

2 tbsp BBQ Sauce

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired, then grill for about 6-7 minutes per side until cooked through. Once done, slice into thin strips.

  • 3

    Bake the sweet potato until soft (either roast in the oven at 400°F for 40 minutes or microwave until tender), then scoop out a small portion and mash lightly.

  • 4

    Warm the whole wheat tortilla in a pan over medium heat for about a minute on each side.

  • 5

    Spread a thin layer of BBQ sauce over the tortilla, add a layer of mashed sweet potato, followed by grilled chicken strips, and sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla in half and cook in the pan for 2-3 minutes per side, pressing slightly, until the cheese is melted and the tortilla is crispy.

  • 7

    Slice into wedges and serve hot.

Grilled BBQ Chicken Sweet Potato Quesadilla

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

Grilled BBQ Chicken Sweet Potato Quesadilla

YOUR SOLIN GENERATED RECIPE

Grilled BBQ Chicken Sweet Potato Quesadilla

Enjoy a fusion twist on the classic quesadilla, combining juicy grilled chicken breast tossed in tangy BBQ sauce with naturally sweet baked sweet potato, all sandwiched between a whole wheat tortilla and melted cheese. This dish offers a hearty balance of lean protein, complex carbohydrates, and a rich burst of savory flavor, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

399kcal
Protein
37g
Fat
8.4g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 small Baked Sweet Potato

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

2 tbsp BBQ Sauce

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired, then grill for about 6-7 minutes per side until cooked through. Once done, slice into thin strips.

  • 3

    Bake the sweet potato until soft (either roast in the oven at 400°F for 40 minutes or microwave until tender), then scoop out a small portion and mash lightly.

  • 4

    Warm the whole wheat tortilla in a pan over medium heat for about a minute on each side.

  • 5

    Spread a thin layer of BBQ sauce over the tortilla, add a layer of mashed sweet potato, followed by grilled chicken strips, and sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla in half and cook in the pan for 2-3 minutes per side, pressing slightly, until the cheese is melted and the tortilla is crispy.

  • 7

    Slice into wedges and serve hot.