Smoky BBQ Chicken and Black Bean Quesadilla

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

Smoky BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Black Bean Quesadilla

Enjoy a savory, smoky twist on the classic quesadilla. Tender shredded chicken tossed in BBQ sauce pairs perfectly with black beans, melty reduced-fat cheese, and crisp red bell peppers, all sandwiched between a whole wheat tortilla. This recipe offers a delicious and balanced combination ideal for a satisfying lunch or dinner.

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NUTRITION

500kcal
Protein
44.9g
Fat
14.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Canned Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1 tbsp BBQ Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then cook for 5-6 minutes on each side until fully cooked. Remove from heat and shred the chicken.

  • 3

    In a bowl, mix the shredded chicken with BBQ sauce until evenly coated.

  • 4

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side.

  • 5

    Sprinkle half of the shredded reduced-fat cheddar cheese evenly over the tortilla.

  • 6

    Layer on the shredded BBQ chicken, black beans, and diced red bell pepper.

  • 7

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 8

    Place the folded quesadilla back in the skillet. Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crisp.

  • 9

    Remove from the skillet, let cool slightly, slice into wedges, and serve.

Smoky BBQ Chicken and Black Bean Quesadilla

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

Smoky BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Black Bean Quesadilla

Enjoy a savory, smoky twist on the classic quesadilla. Tender shredded chicken tossed in BBQ sauce pairs perfectly with black beans, melty reduced-fat cheese, and crisp red bell peppers, all sandwiched between a whole wheat tortilla. This recipe offers a delicious and balanced combination ideal for a satisfying lunch or dinner.

NUTRITION

500kcal
Protein
44.9g
Fat
14.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Canned Black Beans

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1 tbsp BBQ Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then cook for 5-6 minutes on each side until fully cooked. Remove from heat and shred the chicken.

  • 3

    In a bowl, mix the shredded chicken with BBQ sauce until evenly coated.

  • 4

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side.

  • 5

    Sprinkle half of the shredded reduced-fat cheddar cheese evenly over the tortilla.

  • 6

    Layer on the shredded BBQ chicken, black beans, and diced red bell pepper.

  • 7

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 8

    Place the folded quesadilla back in the skillet. Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crisp.

  • 9

    Remove from the skillet, let cool slightly, slice into wedges, and serve.