Sheet Pan Crispy Chicken and Black Bean Quesadillas

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

Sheet Pan Crispy Chicken and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Black Bean Quesadillas

Enjoy a vibrant fusion of flavors in these sheet pan crispy chicken and black bean quesadillas. Tender, spiced chicken pairs with hearty black beans, crisp red bell peppers, and melted low‐fat cheddar wrapped in a whole wheat tortilla. This dish offers a satisfying crunch with each bite and is perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
46.1g
Fat
13.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Black Beans

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1 tsp Olive Oil

Spice Blend to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lightly oiled sheet pan. Drizzle with olive oil and season generously with the spice blend (chili powder, cumin, garlic powder, salt, and pepper).

  • 3

    Roast the chicken in the oven for 18-20 minutes or until fully cooked and the edges start to crisp. Once done, let the chicken rest for a few minutes and then slice it into thin strips.

  • 4

    While the chicken is roasting, dice the red bell pepper and rinse the black beans. Set aside.

  • 5

    For assembling the quesadilla, lay out the whole wheat tortilla on a clean surface. Evenly spread the black beans, diced red bell pepper, and sliced chicken on one half of the tortilla. Sprinkle the reduced-fat cheddar cheese on top.

  • 6

    Fold the tortilla in half to encase the filling.

  • 7

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a tiny drizzle of olive oil. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden and crisp and the cheese has melted.

  • 8

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

Sheet Pan Crispy Chicken and Black Bean Quesadillas

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

Sheet Pan Crispy Chicken and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Black Bean Quesadillas

Enjoy a vibrant fusion of flavors in these sheet pan crispy chicken and black bean quesadillas. Tender, spiced chicken pairs with hearty black beans, crisp red bell peppers, and melted low‐fat cheddar wrapped in a whole wheat tortilla. This dish offers a satisfying crunch with each bite and is perfect for any meal of the day.

NUTRITION

462kcal
Protein
46.1g
Fat
13.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Black Beans

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1 tsp Olive Oil

Spice Blend to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lightly oiled sheet pan. Drizzle with olive oil and season generously with the spice blend (chili powder, cumin, garlic powder, salt, and pepper).

  • 3

    Roast the chicken in the oven for 18-20 minutes or until fully cooked and the edges start to crisp. Once done, let the chicken rest for a few minutes and then slice it into thin strips.

  • 4

    While the chicken is roasting, dice the red bell pepper and rinse the black beans. Set aside.

  • 5

    For assembling the quesadilla, lay out the whole wheat tortilla on a clean surface. Evenly spread the black beans, diced red bell pepper, and sliced chicken on one half of the tortilla. Sprinkle the reduced-fat cheddar cheese on top.

  • 6

    Fold the tortilla in half to encase the filling.

  • 7

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a tiny drizzle of olive oil. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden and crisp and the cheese has melted.

  • 8

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