Crispy BBQ Chicken Quesadillas with Tangy Slaw

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

Crispy BBQ Chicken Quesadillas with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadillas with Tangy Slaw

Enjoy a flavorful twist on classic quesadillas with succulent, crispy BBQ chicken nestled between a whole wheat tortilla and melted reduced-fat cheddar cheese, served alongside a refreshing and tangy slaw made from crunchy cabbage, carrots, and a zesty Greek yogurt-lime dressing.

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NUTRITION

424kcal
Protein
40.7g
Fat
10.9g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

2 Tbsp BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 Tbsp Plain Low-Fat Greek Yogurt

1 tsp Lime Juice

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or sear the chicken until cooked through, about 4-5 minutes per side. Once done, shred or slice the chicken into bite-sized pieces.

  • 3

    Toss the chicken with BBQ sauce in a small bowl to evenly coat.

  • 4

    In another bowl, combine shredded cabbage and carrot. Add Greek yogurt and lime juice, then mix well to create the tangy slaw. Set aside.

  • 5

    Place the whole wheat tortilla onto the preheated skillet. Sprinkle half of the reduced-fat cheddar cheese evenly over the tortilla.

  • 6

    Spread the BBQ chicken over the cheese, then drizzle any remaining BBQ sauce on top.

  • 7

    Sprinkle the remaining cheese over the chicken, then fold the tortilla in half.

  • 8

    Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from heat, slice into wedges, and serve with a side of tangy slaw.

Crispy BBQ Chicken Quesadillas with Tangy Slaw

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

Crispy BBQ Chicken Quesadillas with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadillas with Tangy Slaw

Enjoy a flavorful twist on classic quesadillas with succulent, crispy BBQ chicken nestled between a whole wheat tortilla and melted reduced-fat cheddar cheese, served alongside a refreshing and tangy slaw made from crunchy cabbage, carrots, and a zesty Greek yogurt-lime dressing.

NUTRITION

424kcal
Protein
40.7g
Fat
10.9g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

2 Tbsp BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 Tbsp Plain Low-Fat Greek Yogurt

1 tsp Lime Juice

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or sear the chicken until cooked through, about 4-5 minutes per side. Once done, shred or slice the chicken into bite-sized pieces.

  • 3

    Toss the chicken with BBQ sauce in a small bowl to evenly coat.

  • 4

    In another bowl, combine shredded cabbage and carrot. Add Greek yogurt and lime juice, then mix well to create the tangy slaw. Set aside.

  • 5

    Place the whole wheat tortilla onto the preheated skillet. Sprinkle half of the reduced-fat cheddar cheese evenly over the tortilla.

  • 6

    Spread the BBQ chicken over the cheese, then drizzle any remaining BBQ sauce on top.

  • 7

    Sprinkle the remaining cheese over the chicken, then fold the tortilla in half.

  • 8

    Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from heat, slice into wedges, and serve with a side of tangy slaw.