Healthy Crispy BBQ Chicken Quesadilla

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

Healthy Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Healthy Crispy BBQ Chicken Quesadilla

Savor a perfectly balanced quesadilla featuring tender, grilled chicken breast paired with a tangy BBQ sauce, melted reduced-fat cheddar cheese, and fresh bell peppers all nestled between a whole wheat tortilla. This recipe delivers a satisfying crunch and delightful flavor that works great for breakfast, lunch, or dinner.

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NUTRITION

441kcal
Protein
46.5g
Fat
12.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 tbsp BBQ Sauce

1/2 cup Diced Red Bell Pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken until fully cooked and slightly crispy on the edges, about 5-6 minutes per side. Once cooked, let it rest for a few minutes then dice into bite-sized pieces.

  • 3

    In the same skillet, lightly warm the whole wheat tortilla for about 30 seconds on each side.

  • 4

    Spread the BBQ sauce evenly over the tortilla, then layer with the diced chicken, shredded reduced-fat cheddar cheese, and diced red bell peppers.

  • 5

    Fold the tortilla in half and cook it in the skillet, pressing down slightly. Toast each side for 2-3 minutes until the cheese melts and the tortilla becomes crispy and golden.

  • 6

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

Healthy Crispy BBQ Chicken Quesadilla

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

Healthy Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Healthy Crispy BBQ Chicken Quesadilla

Savor a perfectly balanced quesadilla featuring tender, grilled chicken breast paired with a tangy BBQ sauce, melted reduced-fat cheddar cheese, and fresh bell peppers all nestled between a whole wheat tortilla. This recipe delivers a satisfying crunch and delightful flavor that works great for breakfast, lunch, or dinner.

NUTRITION

441kcal
Protein
46.5g
Fat
12.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 tbsp BBQ Sauce

1/2 cup Diced Red Bell Pepper

PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken until fully cooked and slightly crispy on the edges, about 5-6 minutes per side. Once cooked, let it rest for a few minutes then dice into bite-sized pieces.

  • 3

    In the same skillet, lightly warm the whole wheat tortilla for about 30 seconds on each side.

  • 4

    Spread the BBQ sauce evenly over the tortilla, then layer with the diced chicken, shredded reduced-fat cheddar cheese, and diced red bell peppers.

  • 5

    Fold the tortilla in half and cook it in the skillet, pressing down slightly. Toast each side for 2-3 minutes until the cheese melts and the tortilla becomes crispy and golden.

  • 6

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