Crispy Baked Chicken & Veggie Quesadilla

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

Crispy Baked Chicken & Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken & Veggie Quesadilla

Enjoy a satisfying and nutrient-packed quesadilla featuring tender baked chicken, colorful sautéed veggies, and a blend of melted cheese, all nestled in a whole wheat tortilla. This dish offers a beautiful balance of flavors and textures, perfect for any meal of the day.

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NUTRITION

454kcal
Protein
39.2g
Fat
19.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/4 cup diced Bell Pepper

1/4 cup diced Onion

1 teaspoon Olive Oil

1/2 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin. Place it on a baking sheet and bake for 15-18 minutes or until fully cooked. Let it rest and then shred or dice the chicken.

  • 3

    While the chicken is baking, sauté the diced bell pepper and onion in olive oil over medium heat until they start to soften, about 3-4 minutes. Season lightly with salt and pepper.

  • 4

    Place the tortilla on a baking sheet lined with parchment paper. Evenly distribute the shredded chicken, sautéed veggies, and sprinkle the shredded cheddar cheese over one half of the tortilla.

  • 5

    Fold the tortilla in half to cover the filling, pressing gently.

  • 6

    Bake in the preheated oven for 8-10 minutes until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the oven, slice into wedges, and serve warm.

Crispy Baked Chicken & Veggie Quesadilla

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

Crispy Baked Chicken & Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken & Veggie Quesadilla

Enjoy a satisfying and nutrient-packed quesadilla featuring tender baked chicken, colorful sautéed veggies, and a blend of melted cheese, all nestled in a whole wheat tortilla. This dish offers a beautiful balance of flavors and textures, perfect for any meal of the day.

NUTRITION

454kcal
Protein
39.2g
Fat
19.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/4 cup diced Bell Pepper

1/4 cup diced Onion

1 teaspoon Olive Oil

1/2 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and cumin. Place it on a baking sheet and bake for 15-18 minutes or until fully cooked. Let it rest and then shred or dice the chicken.

  • 3

    While the chicken is baking, sauté the diced bell pepper and onion in olive oil over medium heat until they start to soften, about 3-4 minutes. Season lightly with salt and pepper.

  • 4

    Place the tortilla on a baking sheet lined with parchment paper. Evenly distribute the shredded chicken, sautéed veggies, and sprinkle the shredded cheddar cheese over one half of the tortilla.

  • 5

    Fold the tortilla in half to cover the filling, pressing gently.

  • 6

    Bake in the preheated oven for 8-10 minutes until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the oven, slice into wedges, and serve warm.