YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken Quesadilla with Fresh Slaw
Savor a delightful fusion of crispy, tangy BBQ chicken paired with melted cheese and a refreshing slaw. This quesadilla balances a crunchy texture with a creamy, zesty slaw, perfect for a satisfying meal that fits your protein and calorie goals.
INGREDIENTS
3 ounces Chicken Breast
1 whole wheat tortilla (approx. 60g)
1/4 cup reduced fat shredded cheddar cheese
1 tbsp BBQ Sauce
1/2 cup shredded cabbage
1 tsp olive oil
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast lightly with salt and pepper if desired. Brush with a little olive oil and cook the chicken until it reaches an internal temperature of 165°F, about 4-5 minutes per side. Once cooked, shred or slice the chicken into bite-sized pieces.
In a small bowl, toss the shredded chicken with BBQ sauce until well coated.
On one half of the whole wheat tortilla, sprinkle the shredded reduced fat cheddar cheese evenly. Arrange the BBQ chicken over the cheese.
Fold the tortilla in half and place it in the skillet. Cook until the tortilla is golden and crispy, about 2-3 minutes on each side.
In a separate bowl, mix the shredded cabbage with a squeeze of lemon juice (optional) and a pinch of salt to create a simple fresh slaw.
Remove the quesadilla from the skillet, cut it into wedges, and serve with the fresh slaw on the side.