Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

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

Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

Savor the delicious fusion of tender baked chicken thighs paired with sweet, roasted bell peppers all nestled between whole wheat tortillas and a light layer of melty, low-fat cheese. This quesadilla brings together a satisfying crunch and hearty flavors to brighten your meal, perfect for a balanced lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
32.6g
Fat
17.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Thigh

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/2 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry, season with salt and pepper, and lightly coat with olive oil.

  • 3

    Place the chicken on a baking sheet and bake for 20-25 minutes until cooked through and slightly crispy. Once done, let it rest and then shred or slice it.

  • 4

    Thinly slice the bell pepper and quickly sauté in a non-stick pan for 2-3 minutes until just tender.

  • 5

    Lay the whole wheat tortilla on a flat surface, sprinkle half of the low-fat shredded cheese evenly, then layer on the cooked chicken and bell pepper slices, followed by the remaining cheese on top.

  • 6

    Fold the tortilla in half to encase the filling.

  • 7

    Place the assembled quesadilla on a baking sheet or in a pan and return to the oven for an additional 5-7 minutes until the cheese has melted and the quesadilla is pleasantly crisp.

  • 8

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

Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

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

Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken Thigh and Bell Pepper Quesadillas

Savor the delicious fusion of tender baked chicken thighs paired with sweet, roasted bell peppers all nestled between whole wheat tortillas and a light layer of melty, low-fat cheese. This quesadilla brings together a satisfying crunch and hearty flavors to brighten your meal, perfect for a balanced lunch or dinner.

NUTRITION

425kcal
Protein
32.6g
Fat
17.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Thigh

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/2 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry, season with salt and pepper, and lightly coat with olive oil.

  • 3

    Place the chicken on a baking sheet and bake for 20-25 minutes until cooked through and slightly crispy. Once done, let it rest and then shred or slice it.

  • 4

    Thinly slice the bell pepper and quickly sauté in a non-stick pan for 2-3 minutes until just tender.

  • 5

    Lay the whole wheat tortilla on a flat surface, sprinkle half of the low-fat shredded cheese evenly, then layer on the cooked chicken and bell pepper slices, followed by the remaining cheese on top.

  • 6

    Fold the tortilla in half to encase the filling.

  • 7

    Place the assembled quesadilla on a baking sheet or in a pan and return to the oven for an additional 5-7 minutes until the cheese has melted and the quesadilla is pleasantly crisp.

  • 8

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