YOUR SOLIN GENERATED RECIPE
High Protein Crispy BBQ Chicken Quesadilla
Enjoy a delicious and satisfying quesadilla loaded with crispy, BBQ-coated chicken, melted low-fat cheese, and a whole wheat tortilla. This meal offers balanced macros and a delightful crunch, perfect for any time of day whether it’s breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 whole wheat tortilla (8-inch)
1/4 cup Low-Fat Cheddar Cheese
2 tablespoons BBQ Sauce
1/4 cup Whole Wheat Breadcrumbs
PREPARATION
Preheat your oven to 400°F or set your air fryer to 400°F.
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Coat the chicken with the whole wheat breadcrumbs, pressing gently to adhere.
Cook the breadcrumb-coated chicken in the air fryer or oven for about 12-15 minutes until it is cooked through and crispy.
In the last few minutes of cooking, brush the chicken evenly with BBQ sauce.
Warm the whole wheat tortilla in a skillet over medium heat for about 1 minute on each side.
Place the cooked BBQ chicken on one half of the tortilla, sprinkle the low-fat cheddar cheese over it, and fold the tortilla in half.
Return the quesadilla to the skillet and cook for an additional 2-3 minutes per side until the cheese has melted and the tortilla is crispy.
Remove from heat, slice into wedges, and serve warm.