YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Loaded Veggie Quesadillas
Enjoy a delicious blend of crispy chicken with vibrant, loaded veggies nestled between whole wheat tortillas and a melty layer of low-fat cheddar cheese. This quesadilla marries crunch and savory flavors, offering a balanced protein-rich meal with a satisfying mix of textures and tastes.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/2 cup Low-Fat Cheddar Cheese, Shredded
1/4 cup Sliced Red Bell Pepper
1/2 cup Fresh Spinach
2 tbsp Diced Red Onion
Olive Oil Spray
Seasonings (Cumin, Garlic Powder, Salt, Pepper)
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Season the chicken breast with cumin, garlic powder, salt, and pepper. Cook the chicken until it is crispy on the outside and fully cooked through, about 5-6 minutes per side. Once done, shred or slice the chicken.
In the same skillet, sauté the red bell pepper, spinach, and red onion for 2-3 minutes until slightly softened.
Place the whole wheat tortilla on the skillet and sprinkle half of the shredded cheese evenly over it.
Layer the sautéed veggies and crispy chicken over the cheese, then top with the remaining cheese.
Fold the tortilla in half and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
Remove from the skillet, slice into wedges, and serve warm.