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 wholesome twist on a classic quesadilla! Tender, seasoned chicken with vibrant red and green bell peppers are roasted to perfection on a sheet pan. Combined with whole wheat tortillas and a light sprinkle of cheddar cheese, this dish offers crispy edges and melty, savory goodness in every bite. It’s a nutritious, balanced meal that's perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
41.7g
Fat
15.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Shredded Cheddar Cheese

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the red and green bell peppers into thin strips and set aside.

  • 3

    Season the chicken breast with salt, pepper, cumin, and chili powder. Place on the sheet pan alongside the bell peppers.

  • 4

    Roast the chicken and peppers in the oven for 15-18 minutes, or until the chicken is cooked through and the peppers are tender.

  • 5

    Once cooked, dice or shred the chicken into bite-sized pieces.

  • 6

    Lay one whole wheat tortilla on a flat surface. Evenly distribute the chopped chicken, bell peppers, and sprinkle the shredded cheddar cheese over the top.

  • 7

    Top with the second tortilla and press gently. Optional: For extra crispiness, lightly spray the tortilla with a non-stick spray.

  • 8

    Return the quesadilla to the oven or use a skillet over medium heat to toast each side for about 2-3 minutes until the tortillas are golden and the cheese is melted.

  • 9

    Slice into wedges and serve warm.

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 wholesome twist on a classic quesadilla! Tender, seasoned chicken with vibrant red and green bell peppers are roasted to perfection on a sheet pan. Combined with whole wheat tortillas and a light sprinkle of cheddar cheese, this dish offers crispy edges and melty, savory goodness in every bite. It’s a nutritious, balanced meal that's perfect for breakfast, lunch, or dinner.

NUTRITION

442kcal
Protein
41.7g
Fat
15.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Shredded Cheddar Cheese

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and green bell peppers into thin strips and set aside.

  • 3

    Season the chicken breast with salt, pepper, cumin, and chili powder. Place on the sheet pan alongside the bell peppers.

  • 4

    Roast the chicken and peppers in the oven for 15-18 minutes, or until the chicken is cooked through and the peppers are tender.

  • 5

    Once cooked, dice or shred the chicken into bite-sized pieces.

  • 6

    Lay one whole wheat tortilla on a flat surface. Evenly distribute the chopped chicken, bell peppers, and sprinkle the shredded cheddar cheese over the top.

  • 7

    Top with the second tortilla and press gently. Optional: For extra crispiness, lightly spray the tortilla with a non-stick spray.

  • 8

    Return the quesadilla to the oven or use a skillet over medium heat to toast each side for about 2-3 minutes until the tortillas are golden and the cheese is melted.

  • 9

    Slice into wedges and serve warm.