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 delicious and crunchy quesadilla featuring savory sheet pan roasted chicken and colorful bell peppers nestled between warm, whole wheat tortillas. This dish delivers a satisfying balance of protein and flavors with a lightly crisp texture and a medley of spices that elevate every bite.

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NUTRITION

373kcal
Protein
40.7g
Fat
8.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

Olive Oil Spray

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Thinly slice the chicken breast and red bell pepper. In a bowl, toss the chicken and bell pepper slices with cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned chicken and bell peppers evenly on the prepared baking sheet. Roast in the oven for 12-15 minutes until the chicken is cooked through and edges begin to crisp.

  • 4

    Remove from the oven. Lay a whole wheat tortilla on a flat surface. Evenly distribute the roasted chicken and bell peppers on one half of the tortilla.

  • 5

    Fold the tortilla over and, if desired, give it a quick spray of olive oil on both sides for extra crispiness.

  • 6

    Place the folded quesadilla back on the baking sheet and return to the oven for an additional 5-7 minutes until the tortilla is crispy and golden.

  • 7

    Slice 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 delicious and crunchy quesadilla featuring savory sheet pan roasted chicken and colorful bell peppers nestled between warm, whole wheat tortillas. This dish delivers a satisfying balance of protein and flavors with a lightly crisp texture and a medley of spices that elevate every bite.

NUTRITION

373kcal
Protein
40.7g
Fat
8.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

Olive Oil Spray

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Thinly slice the chicken breast and red bell pepper. In a bowl, toss the chicken and bell pepper slices with cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned chicken and bell peppers evenly on the prepared baking sheet. Roast in the oven for 12-15 minutes until the chicken is cooked through and edges begin to crisp.

  • 4

    Remove from the oven. Lay a whole wheat tortilla on a flat surface. Evenly distribute the roasted chicken and bell peppers on one half of the tortilla.

  • 5

    Fold the tortilla over and, if desired, give it a quick spray of olive oil on both sides for extra crispiness.

  • 6

    Place the folded quesadilla back on the baking sheet and return to the oven for an additional 5-7 minutes until the tortilla is crispy and golden.

  • 7

    Slice into wedges and serve immediately.