Grilled Chicken and Bell Pepper Quesadillas

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

Grilled Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Bell Pepper Quesadillas

Savor the vibrant flavors of tender grilled chicken paired with sweet and crunchy bell peppers, all nestled between a warm whole wheat tortilla and melty low-fat cheese. This quesadilla delivers a satisfying blend of protein and wholesome ingredients, perfect for breakfast, lunch, or dinner.

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NUTRITION

380kcal
Protein
36.5g
Fat
11.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 Whole Wheat Tortilla (50g)

1/2 cup sliced Bell Pepper (75g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs or spices (optional).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the juices run clear, then slice into strips.

  • 4

    In a skillet, heat a small amount of olive oil and lightly sauté the sliced bell peppers until they are tender but still crisp.

  • 5

    Place the whole wheat tortilla on a clean flat surface, and sprinkle the low-fat cheese evenly over half of it.

  • 6

    Layer the sliced grilled chicken and sautéed bell peppers on top of the cheese.

  • 7

    Fold the tortilla over to form a half-moon, and return it to the skillet. Cook on each side for 2-3 minutes until the tortilla is golden and the cheese is melty.

  • 8

    Remove from the pan, slice into wedges if desired, and serve warm.

Grilled Chicken and Bell Pepper Quesadillas

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

Grilled Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Bell Pepper Quesadillas

Savor the vibrant flavors of tender grilled chicken paired with sweet and crunchy bell peppers, all nestled between a warm whole wheat tortilla and melty low-fat cheese. This quesadilla delivers a satisfying blend of protein and wholesome ingredients, perfect for breakfast, lunch, or dinner.

NUTRITION

380kcal
Protein
36.5g
Fat
11.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 Whole Wheat Tortilla (50g)

1/2 cup sliced Bell Pepper (75g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs or spices (optional).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the juices run clear, then slice into strips.

  • 4

    In a skillet, heat a small amount of olive oil and lightly sauté the sliced bell peppers until they are tender but still crisp.

  • 5

    Place the whole wheat tortilla on a clean flat surface, and sprinkle the low-fat cheese evenly over half of it.

  • 6

    Layer the sliced grilled chicken and sautéed bell peppers on top of the cheese.

  • 7

    Fold the tortilla over to form a half-moon, and return it to the skillet. Cook on each side for 2-3 minutes until the tortilla is golden and the cheese is melty.

  • 8

    Remove from the pan, slice into wedges if desired, and serve warm.