Crispy BBQ Chicken Quesadilla

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

Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadilla

Enjoy a delicious twist on a classic quesadilla, featuring crispy grilled chicken slathered in tangy BBQ sauce, melted low-fat cheddar, and fresh bell pepper and red onion, all tucked into a whole wheat tortilla for a satisfying crunch and balanced flavor.

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NUTRITION

420kcal
Protein
41.7g
Fat
16.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1 oz Low-Fat Cheddar Cheese (28g)

2 tbsp BBQ Sauce

1/4 cup Red Bell Pepper (30g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill it in the skillet until fully cooked and slightly crispy on the edges. Once cooked, let the chicken rest for a few minutes before slicing into strips.

  • 3

    In the same skillet, reduce the heat to low. Lay the whole wheat tortilla on the pan and evenly spread the low-fat cheddar cheese on one half.

  • 4

    Drizzle BBQ sauce over the cheese, then layer on the sliced chicken and sprinkle the diced red bell pepper and red onion over the top.

  • 5

    Fold the tortilla in half to create a half-moon shape and press down gently with a spatula.

  • 6

    Cook the quesadilla for a few minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Cut into wedges and serve immediately.

Crispy BBQ Chicken Quesadilla

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

Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadilla

Enjoy a delicious twist on a classic quesadilla, featuring crispy grilled chicken slathered in tangy BBQ sauce, melted low-fat cheddar, and fresh bell pepper and red onion, all tucked into a whole wheat tortilla for a satisfying crunch and balanced flavor.

NUTRITION

420kcal
Protein
41.7g
Fat
16.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1 oz Low-Fat Cheddar Cheese (28g)

2 tbsp BBQ Sauce

1/4 cup Red Bell Pepper (30g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill it in the skillet until fully cooked and slightly crispy on the edges. Once cooked, let the chicken rest for a few minutes before slicing into strips.

  • 3

    In the same skillet, reduce the heat to low. Lay the whole wheat tortilla on the pan and evenly spread the low-fat cheddar cheese on one half.

  • 4

    Drizzle BBQ sauce over the cheese, then layer on the sliced chicken and sprinkle the diced red bell pepper and red onion over the top.

  • 5

    Fold the tortilla in half to create a half-moon shape and press down gently with a spatula.

  • 6

    Cook the quesadilla for a few minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Cut into wedges and serve immediately.