Crispy BBQ 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 BBQ Chicken and Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Veggie Whole Wheat Quesadilla

Enjoy a fusion of crispy baked BBQ chicken, vibrant sautéed veggies, and a sprinkle of low-fat cheese tucked inside a warm whole wheat tortilla. This quesadilla provides a satisfying crunch and a burst of smoky BBQ flavor making it a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

360kcal
Protein
35.8g
Fat
7.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/4 cup Red Onion

2 tbsp BBQ Sauce

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then brush lightly with BBQ sauce.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through and slightly crispy. Once done, let it cool slightly and then shred or chop into bite-sized pieces.

  • 4

    While the chicken bakes, heat a non-stick skillet over medium heat and lightly spray with olive oil. Sauté the mixed bell peppers and red onion for 3-4 minutes until they start to soften.

  • 5

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

  • 6

    Layer the sautéed veggies and baked chicken pieces over one half of the tortilla. Sprinkle with low-fat shredded cheese.

  • 7

    Fold the tortilla in half and place it back into the skillet. Cook for 2-3 minutes on each side over medium heat until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the pan, slice into wedges, and enjoy your balanced, protein-packed quesadilla.

Crispy BBQ 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 BBQ Chicken and Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Veggie Whole Wheat Quesadilla

Enjoy a fusion of crispy baked BBQ chicken, vibrant sautéed veggies, and a sprinkle of low-fat cheese tucked inside a warm whole wheat tortilla. This quesadilla provides a satisfying crunch and a burst of smoky BBQ flavor making it a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

360kcal
Protein
35.8g
Fat
7.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/4 cup Red Onion

2 tbsp BBQ Sauce

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then brush lightly with BBQ sauce.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through and slightly crispy. Once done, let it cool slightly and then shred or chop into bite-sized pieces.

  • 4

    While the chicken bakes, heat a non-stick skillet over medium heat and lightly spray with olive oil. Sauté the mixed bell peppers and red onion for 3-4 minutes until they start to soften.

  • 5

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

  • 6

    Layer the sautéed veggies and baked chicken pieces over one half of the tortilla. Sprinkle with low-fat shredded cheese.

  • 7

    Fold the tortilla in half and place it back into the skillet. Cook for 2-3 minutes on each side over medium heat until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the pan, slice into wedges, and enjoy your balanced, protein-packed quesadilla.