Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

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

Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

Enjoy a delightful balance of smoky BBQ chicken nestled between whole wheat tortillas with a burst of colorful sautéed peppers and onions, finished with a sprinkle of low-fat cheese. This crisp yet tender quesadilla delivers a satisfying crunch and a medley of flavors that tantalize your taste buds.

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NUTRITION

452kcal
Protein
48g
Fat
13.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers and Onions

1/4 cup Low-Fat Cheddar Cheese, shredded

1 tablespoon BBQ Sauce

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Thinly slice the bell peppers and onions, then sauté them in the skillet until they are tender and slightly charred, about 4-5 minutes.

  • 3

    While the vegetables are cooking, season the chicken breast with a pinch of salt and pepper. Grill or sear the chicken in a separate pan until fully cooked, about 5-6 minutes per side, then slice into thin strips.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed vegetables, and sprinkle the low-fat cheddar evenly on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and press gently.

  • 7

    Wipe the skillet clean and heat it on medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from heat, cut into wedges and serve immediately.

Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

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

Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla with Sautéed Peppers and Onions

Enjoy a delightful balance of smoky BBQ chicken nestled between whole wheat tortillas with a burst of colorful sautéed peppers and onions, finished with a sprinkle of low-fat cheese. This crisp yet tender quesadilla delivers a satisfying crunch and a medley of flavors that tantalize your taste buds.

NUTRITION

452kcal
Protein
48g
Fat
13.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers and Onions

1/4 cup Low-Fat Cheddar Cheese, shredded

1 tablespoon BBQ Sauce

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Thinly slice the bell peppers and onions, then sauté them in the skillet until they are tender and slightly charred, about 4-5 minutes.

  • 3

    While the vegetables are cooking, season the chicken breast with a pinch of salt and pepper. Grill or sear the chicken in a separate pan until fully cooked, about 5-6 minutes per side, then slice into thin strips.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the sliced chicken, sautéed vegetables, and sprinkle the low-fat cheddar evenly on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and press gently.

  • 7

    Wipe the skillet clean and heat it on medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from heat, cut into wedges and serve immediately.