Crispy Sheet Pan BBQ Chicken Quesadillas

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

Crispy Sheet Pan BBQ Chicken Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan BBQ Chicken Quesadillas

Enjoy a delightful blend of tender, BBQ-glazed chicken, crisp vegetables, and melty reduced-fat cheddar tucked inside a whole wheat tortilla. This quesadilla promises a satisfying crunch and a burst of smoky, tangy flavors in every bite, perfect for a filling meal any time of day.

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NUTRITION

409kcal
Protein
37.5g
Fat
15.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Reduced Fat Cheddar Cheese (shredded)

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1 slice Red Bell Pepper

1 serving Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and brush it lightly with BBQ sauce. Scatter the sliced red bell pepper and red onion around the chicken.

  • 3

    Bake the chicken and vegetables for about 15-18 minutes, or until the chicken is cooked through. Once done, shred or dice the chicken.

  • 4

    Lay the whole wheat tortilla on a clean baking sheet. Spread a thin layer of BBQ sauce across the tortilla, then evenly distribute the shredded chicken, vegetables, and sprinkle the reduced fat cheddar cheese on top.

  • 5

    Drizzle a tiny bit of olive oil around the edges of the tortilla for extra crisping.

  • 6

    Place the tortilla in the oven and bake for an additional 5-7 minutes until the cheese melts and the edges turn crispy.

  • 7

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

Crispy Sheet Pan BBQ Chicken Quesadillas

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

Crispy Sheet Pan BBQ Chicken Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan BBQ Chicken Quesadillas

Enjoy a delightful blend of tender, BBQ-glazed chicken, crisp vegetables, and melty reduced-fat cheddar tucked inside a whole wheat tortilla. This quesadilla promises a satisfying crunch and a burst of smoky, tangy flavors in every bite, perfect for a filling meal any time of day.

NUTRITION

409kcal
Protein
37.5g
Fat
15.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Reduced Fat Cheddar Cheese (shredded)

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1 slice Red Bell Pepper

1 serving Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and brush it lightly with BBQ sauce. Scatter the sliced red bell pepper and red onion around the chicken.

  • 3

    Bake the chicken and vegetables for about 15-18 minutes, or until the chicken is cooked through. Once done, shred or dice the chicken.

  • 4

    Lay the whole wheat tortilla on a clean baking sheet. Spread a thin layer of BBQ sauce across the tortilla, then evenly distribute the shredded chicken, vegetables, and sprinkle the reduced fat cheddar cheese on top.

  • 5

    Drizzle a tiny bit of olive oil around the edges of the tortilla for extra crisping.

  • 6

    Place the tortilla in the oven and bake for an additional 5-7 minutes until the cheese melts and the edges turn crispy.

  • 7

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