Crispy Chicken and Veggie Whole Wheat Quesadilla

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

Crispy Chicken and Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Whole Wheat Quesadilla

Enjoy a delicious and satisfying quesadilla packed with tender crispy chicken, fresh red bell pepper and spinach, and a touch of low-fat mozzarella, all nestled in a whole wheat tortilla. This meal offers a balanced mix of lean protein, fiber-rich veggies, and hearty whole grains for a tasty and energizing meal.

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NUTRITION

357kcal
Protein
44.6g
Fat
8.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Red Bell Pepper

1/4 cup Spinach

1/8 cup Low-Fat Mozzarella Cheese, Shredded

Cooking Spray

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PREPARATION

  • 1

    Thinly slice the cooked chicken breast into bite-sized strips. If desired, lightly season with salt, pepper, and a pinch of smoked paprika.

  • 2

    Heat a non-stick skillet over medium heat and coat with a light spray of cooking spray. Sauté the chicken strips for 2-3 minutes to heat through and develop a slight crisp on the edges.

  • 3

    While the chicken warms up, finely chop the red bell pepper and roughly chop the spinach.

  • 4

    Lay the whole wheat tortilla on a flat surface and evenly spread the shredded low-fat mozzarella cheese over one half.

  • 5

    Layer the sautéed chicken and chopped veggies on top of the cheese, then fold the tortilla over to form a half-moon shape.

  • 6

    Place the folded quesadilla back into the skillet over medium heat and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm.

Crispy Chicken and Veggie Whole Wheat Quesadilla

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

Crispy Chicken and Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Whole Wheat Quesadilla

Enjoy a delicious and satisfying quesadilla packed with tender crispy chicken, fresh red bell pepper and spinach, and a touch of low-fat mozzarella, all nestled in a whole wheat tortilla. This meal offers a balanced mix of lean protein, fiber-rich veggies, and hearty whole grains for a tasty and energizing meal.

NUTRITION

357kcal
Protein
44.6g
Fat
8.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Red Bell Pepper

1/4 cup Spinach

1/8 cup Low-Fat Mozzarella Cheese, Shredded

Cooking Spray

PREPARATION

  • 1

    Thinly slice the cooked chicken breast into bite-sized strips. If desired, lightly season with salt, pepper, and a pinch of smoked paprika.

  • 2

    Heat a non-stick skillet over medium heat and coat with a light spray of cooking spray. Sauté the chicken strips for 2-3 minutes to heat through and develop a slight crisp on the edges.

  • 3

    While the chicken warms up, finely chop the red bell pepper and roughly chop the spinach.

  • 4

    Lay the whole wheat tortilla on a flat surface and evenly spread the shredded low-fat mozzarella cheese over one half.

  • 5

    Layer the sautéed chicken and chopped veggies on top of the cheese, then fold the tortilla over to form a half-moon shape.

  • 6

    Place the folded quesadilla back into the skillet over medium heat and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm.