Crispy Chicken and Roasted Veggie Quesadilla

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

Crispy Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Quesadilla

Savor a satisfying blend of crispy chicken and roasted vegetables enveloped in a warm whole wheat tortilla. This quesadilla strikes a balance with lean protein and vibrant veggies, lightly enhanced with melted low‐fat cheese and golden roasted flavors, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

334kcal
Protein
37.3g
Fat
9.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper. Spread them on a baking tray and roast for 15 minutes until tender and slightly charred.

  • 3

    While vegetables roast, lightly season the chicken breast. For an extra crispy texture, consider lightly coating the chicken with whole grain breadcrumbs. Cook the chicken in a nonstick skillet over medium-high heat for about 4-5 minutes per side until fully cooked and golden.

  • 4

    Heat the whole wheat tortilla in a dry skillet for 30 seconds each side.

  • 5

    Assemble the quesadilla by placing sliced chicken, roasted veggies, and a sprinkle of low-fat cheese over half of the tortilla. Fold the tortilla over and heat for an additional minute on each side until the cheese melts and the tortilla is crispy.

  • 6

    Slice into wedges and serve warm.

Crispy Chicken and Roasted Veggie Quesadilla

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

Crispy Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Quesadilla

Savor a satisfying blend of crispy chicken and roasted vegetables enveloped in a warm whole wheat tortilla. This quesadilla strikes a balance with lean protein and vibrant veggies, lightly enhanced with melted low‐fat cheese and golden roasted flavors, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

334kcal
Protein
37.3g
Fat
9.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup sliced Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1/4 cup Low-Fat Shredded Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper. Spread them on a baking tray and roast for 15 minutes until tender and slightly charred.

  • 3

    While vegetables roast, lightly season the chicken breast. For an extra crispy texture, consider lightly coating the chicken with whole grain breadcrumbs. Cook the chicken in a nonstick skillet over medium-high heat for about 4-5 minutes per side until fully cooked and golden.

  • 4

    Heat the whole wheat tortilla in a dry skillet for 30 seconds each side.

  • 5

    Assemble the quesadilla by placing sliced chicken, roasted veggies, and a sprinkle of low-fat cheese over half of the tortilla. Fold the tortilla over and heat for an additional minute on each side until the cheese melts and the tortilla is crispy.

  • 6

    Slice into wedges and serve warm.