Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

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

Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

Savor the tangy BBQ flavor with tender chicken and melted low-fat cheese nestled between a crispy whole wheat tortilla, paired with a side of colorful roasted vegetables. An ideal meal that brings a delightful mix of textures and vibrant flavors for a satisfying, well-balanced dinner.

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NUTRITION

467kcal
Protein
48g
Fat
14.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup shredded low-fat mozzarella cheese

1 tbsp BBQ sauce

1/2 cup roasted mixed bell peppers & zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped bell peppers and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. Grill or sear in a non-stick pan over medium heat for about 6-7 minutes per side until cooked through. Once cooked, slice into thin strips.

  • 4

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

  • 5

    Layer the grilled chicken strips and roasted vegetables on one half of the tortilla. Sprinkle shredded low-fat mozzarella cheese on top.

  • 6

    Fold the tortilla over to form a quesadilla.

  • 7

    Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from heat, cut into wedges, and serve warm.

Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

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

Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy BBQ Chicken Crispy Quesadilla with Roasted Vegetables

Savor the tangy BBQ flavor with tender chicken and melted low-fat cheese nestled between a crispy whole wheat tortilla, paired with a side of colorful roasted vegetables. An ideal meal that brings a delightful mix of textures and vibrant flavors for a satisfying, well-balanced dinner.

NUTRITION

467kcal
Protein
48g
Fat
14.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup shredded low-fat mozzarella cheese

1 tbsp BBQ sauce

1/2 cup roasted mixed bell peppers & zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss chopped bell peppers and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. Grill or sear in a non-stick pan over medium heat for about 6-7 minutes per side until cooked through. Once cooked, slice into thin strips.

  • 4

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

  • 5

    Layer the grilled chicken strips and roasted vegetables on one half of the tortilla. Sprinkle shredded low-fat mozzarella cheese on top.

  • 6

    Fold the tortilla over to form a quesadilla.

  • 7

    Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from heat, cut into wedges, and serve warm.