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

Enjoy a vibrant medley of smoky BBQ chicken, crisp bell peppers, and red onions tucked between a whole wheat tortilla and melted reduced-fat cheese. This quesadilla is bursting with flavor and textures, combining tender, grilled chicken with the tangy sweetness of BBQ sauce and a satisfying crunch from fresh veggies.

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NUTRITION

507kcal
Protein
49.3g
Fat
13.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup mixed Bell Peppers

1/4 cup sliced Red Onion

1 tbsp BBQ Sauce

1/4 cup Black Beans

1/4 cup Reduced-Fat Monterey Jack Cheese

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of smoked paprika. Grill the chicken for about 6-7 minutes on each side until fully cooked and nicely charred. Once cooked, slice into thin strips.

  • 3

    In the same pan, add the mixed bell peppers and red onion. Sauté for 2-3 minutes until slightly softened but still retaining crunch.

  • 4

    Lay a whole wheat tortilla on a flat surface. Spread 1 tablespoon of BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed vegetables, 1/4 cup black beans, and sprinkle the reduced-fat Monterey Jack cheese on one half of the tortilla.

  • 6

    Fold the tortilla over to create a half-moon shape. Place it back on the skillet over medium heat and cook until the tortilla is golden and the cheese has melted, about 2-3 minutes per side.

  • 7

    Remove the quesadilla from the skillet, cut 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

Enjoy a vibrant medley of smoky BBQ chicken, crisp bell peppers, and red onions tucked between a whole wheat tortilla and melted reduced-fat cheese. This quesadilla is bursting with flavor and textures, combining tender, grilled chicken with the tangy sweetness of BBQ sauce and a satisfying crunch from fresh veggies.

NUTRITION

507kcal
Protein
49.3g
Fat
13.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/2 cup mixed Bell Peppers

1/4 cup sliced Red Onion

1 tbsp BBQ Sauce

1/4 cup Black Beans

1/4 cup Reduced-Fat Monterey Jack Cheese

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of smoked paprika. Grill the chicken for about 6-7 minutes on each side until fully cooked and nicely charred. Once cooked, slice into thin strips.

  • 3

    In the same pan, add the mixed bell peppers and red onion. Sauté for 2-3 minutes until slightly softened but still retaining crunch.

  • 4

    Lay a whole wheat tortilla on a flat surface. Spread 1 tablespoon of BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed vegetables, 1/4 cup black beans, and sprinkle the reduced-fat Monterey Jack cheese on one half of the tortilla.

  • 6

    Fold the tortilla over to create a half-moon shape. Place it back on the skillet over medium heat and cook until the tortilla is golden and the cheese has melted, about 2-3 minutes per side.

  • 7

    Remove the quesadilla from the skillet, cut into wedges, and serve warm.