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 vibrant twist on quesadillas with juicy, seasoned chicken and crisp bell peppers, all nestled in a whole wheat tortilla and baked to perfection on a sheet pan. This dish offers satisfying crunch, a melange of flavors, and a balanced macro profile that makes it perfect for any meal of the day.

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NUTRITION

343kcal
Protein
36.9g
Fat
12.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/2 Red Bell Pepper

1/2 Green Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Seasonings (Cumin, Paprika, Salt, and Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips. In a bowl, toss the chicken strips with olive oil and seasonings (cumin, paprika, salt, and pepper).

  • 3

    Thinly slice the red and green bell peppers.

  • 4

    Spread the seasoned chicken and bell peppers evenly over the sheet pan, ensuring they are in a single layer. Bake for about 12-15 minutes until the chicken is cooked through and the edges begin to crisp.

  • 5

    Remove the pan from the oven. Place the whole wheat tortilla on the same pan. Evenly distribute the baked chicken and bell peppers over one half of the tortilla, then top with shredded reduced fat cheddar cheese.

  • 6

    Fold the tortilla in half over the filling, pressing gently.

  • 7

    Return the quesadilla to the oven for an additional 5-7 minutes, or until the cheese has melted and the tortilla is crispy.

  • 8

    Remove from the oven, 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 vibrant twist on quesadillas with juicy, seasoned chicken and crisp bell peppers, all nestled in a whole wheat tortilla and baked to perfection on a sheet pan. This dish offers satisfying crunch, a melange of flavors, and a balanced macro profile that makes it perfect for any meal of the day.

NUTRITION

343kcal
Protein
36.9g
Fat
12.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/2 Red Bell Pepper

1/2 Green Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Seasonings (Cumin, Paprika, Salt, and Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips. In a bowl, toss the chicken strips with olive oil and seasonings (cumin, paprika, salt, and pepper).

  • 3

    Thinly slice the red and green bell peppers.

  • 4

    Spread the seasoned chicken and bell peppers evenly over the sheet pan, ensuring they are in a single layer. Bake for about 12-15 minutes until the chicken is cooked through and the edges begin to crisp.

  • 5

    Remove the pan from the oven. Place the whole wheat tortilla on the same pan. Evenly distribute the baked chicken and bell peppers over one half of the tortilla, then top with shredded reduced fat cheddar cheese.

  • 6

    Fold the tortilla in half over the filling, pressing gently.

  • 7

    Return the quesadilla to the oven for an additional 5-7 minutes, or until the cheese has melted and the tortilla is crispy.

  • 8

    Remove from the oven, slice into wedges, and serve immediately.