Crispy Whole Wheat BBQ Chicken Quesadilla

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

Crispy Whole Wheat BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla

Enjoy a satisfying, crispy whole wheat BBQ chicken quesadilla that's balanced with lean protein, melted low-fat cheese, and vibrant veggie accents. This quesadilla delivers a delightful mix of textures and flavors with a smoky BBQ finish, making it perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

434kcal
Protein
47.5g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla (8-inch)

1/4 cup shredded low-fat cheddar cheese

1 tbsp BBQ sauce

1/4 medium red bell pepper, sliced

2 tbsp sliced red onion

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the 4 oz chicken breast lightly with salt and pepper. Cook the chicken thoroughly in the skillet for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice it into thin strips.

  • 3

    Spray the skillet lightly with non-stick cooking spray. Place the whole wheat tortilla in the skillet.

  • 4

    Spread the 1 tbsp of BBQ sauce evenly over the tortilla.

  • 5

    Layer the cooked chicken strips, 1/4 cup shredded low-fat cheddar cheese, sliced red bell pepper, and red onion on half of the tortilla.

  • 6

    Fold the tortilla in half to create a quesadilla and lightly press down.

  • 7

    Cook for 2-3 minutes on each side until the tortilla becomes crispy and the cheese is melted.

  • 8

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

Crispy Whole Wheat BBQ Chicken Quesadilla

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

Crispy Whole Wheat BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla

Enjoy a satisfying, crispy whole wheat BBQ chicken quesadilla that's balanced with lean protein, melted low-fat cheese, and vibrant veggie accents. This quesadilla delivers a delightful mix of textures and flavors with a smoky BBQ finish, making it perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

434kcal
Protein
47.5g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla (8-inch)

1/4 cup shredded low-fat cheddar cheese

1 tbsp BBQ sauce

1/4 medium red bell pepper, sliced

2 tbsp sliced red onion

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the 4 oz chicken breast lightly with salt and pepper. Cook the chicken thoroughly in the skillet for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice it into thin strips.

  • 3

    Spray the skillet lightly with non-stick cooking spray. Place the whole wheat tortilla in the skillet.

  • 4

    Spread the 1 tbsp of BBQ sauce evenly over the tortilla.

  • 5

    Layer the cooked chicken strips, 1/4 cup shredded low-fat cheddar cheese, sliced red bell pepper, and red onion on half of the tortilla.

  • 6

    Fold the tortilla in half to create a quesadilla and lightly press down.

  • 7

    Cook for 2-3 minutes on each side until the tortilla becomes crispy and the cheese is melted.

  • 8

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