Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

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

Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

Enjoy a delightful twist on the classic quesadilla with a whole wheat tortilla packed with smoky BBQ chicken, vibrant red bell peppers, fresh spinach, and a melty blend of low-fat cheese. This dish offers a satisfying crunch with every bite and balances savory, slightly sweet BBQ notes with fresh, crisp vegetables.

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NUTRITION

354kcal
Protein
38.8g
Fat
7.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (~40g)

1/4 cup Low-Fat Shredded Cheese

2 Tbsp Smoky BBQ Sauce

1/4 cup sliced Red Bell Pepper

1/2 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Sear the chicken until golden on both sides and fully cooked, about 4-5 minutes per side. Once cooked, slice thinly.

  • 3

    Warm the whole wheat tortilla in the same skillet for about 30 seconds on each side.

  • 4

    Spread the smoky BBQ sauce evenly over one side of the tortilla.

  • 5

    Layer the sliced chicken, red bell pepper slices, and fresh spinach over the sauce, then sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla in half to enclose the filling, and return to the skillet. Cook on each side for 2-3 minutes, until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.

Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

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

Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Smoky BBQ Chicken Quesadilla

Enjoy a delightful twist on the classic quesadilla with a whole wheat tortilla packed with smoky BBQ chicken, vibrant red bell peppers, fresh spinach, and a melty blend of low-fat cheese. This dish offers a satisfying crunch with every bite and balances savory, slightly sweet BBQ notes with fresh, crisp vegetables.

NUTRITION

354kcal
Protein
38.8g
Fat
7.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (~40g)

1/4 cup Low-Fat Shredded Cheese

2 Tbsp Smoky BBQ Sauce

1/4 cup sliced Red Bell Pepper

1/2 cup Fresh Spinach

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Sear the chicken until golden on both sides and fully cooked, about 4-5 minutes per side. Once cooked, slice thinly.

  • 3

    Warm the whole wheat tortilla in the same skillet for about 30 seconds on each side.

  • 4

    Spread the smoky BBQ sauce evenly over one side of the tortilla.

  • 5

    Layer the sliced chicken, red bell pepper slices, and fresh spinach over the sauce, then sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla in half to enclose the filling, and return to the skillet. Cook on each side for 2-3 minutes, until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.