Crispy Chicken and Roasted Veggie Quesadillas

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

Crispy Chicken and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Quesadillas

Enjoy a vibrant medley of flavors in these Crispy Chicken and Roasted Veggie Quesadillas. Tender chicken, roasted bell pepper, zucchini, and red onion combine with a sprinkle of cheddar cheese, all sandwiched between a warm whole wheat tortilla for a satisfying meal that delivers both crunch and creamy melted goodness.

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NUTRITION

420kcal
Protein
39g
Fat
16g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 medium Red Bell Pepper (~50g)

1/2 cup sliced Zucchini (~50g)

0.2 cup sliced Red Onion (~20g)

1/4 cup shredded Cheddar Cheese

1 medium Whole Wheat Tortilla

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, sliced zucchini, and red onion with a light spray of olive oil. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the veggies roast, season the chicken breast with salt, pepper, and your choice of herbs. Grill or pan-sear the chicken on medium-high heat for about 5-6 minutes per side until fully cooked. Allow the chicken to rest and then slice into thin strips.

  • 3

    Lay the whole wheat tortilla on a clean surface. Evenly spread the roasted vegetables down the center of the tortilla. Top with the sliced chicken and sprinkle the shredded cheddar cheese on top of the filling.

  • 4

    Fold the tortilla in half. In a non-stick skillet over medium heat, place the quesadilla and cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted.

  • 5

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

Crispy Chicken and Roasted Veggie Quesadillas

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

Crispy Chicken and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Quesadillas

Enjoy a vibrant medley of flavors in these Crispy Chicken and Roasted Veggie Quesadillas. Tender chicken, roasted bell pepper, zucchini, and red onion combine with a sprinkle of cheddar cheese, all sandwiched between a warm whole wheat tortilla for a satisfying meal that delivers both crunch and creamy melted goodness.

NUTRITION

420kcal
Protein
39g
Fat
16g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 medium Red Bell Pepper (~50g)

1/2 cup sliced Zucchini (~50g)

0.2 cup sliced Red Onion (~20g)

1/4 cup shredded Cheddar Cheese

1 medium Whole Wheat Tortilla

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, sliced zucchini, and red onion with a light spray of olive oil. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the veggies roast, season the chicken breast with salt, pepper, and your choice of herbs. Grill or pan-sear the chicken on medium-high heat for about 5-6 minutes per side until fully cooked. Allow the chicken to rest and then slice into thin strips.

  • 3

    Lay the whole wheat tortilla on a clean surface. Evenly spread the roasted vegetables down the center of the tortilla. Top with the sliced chicken and sprinkle the shredded cheddar cheese on top of the filling.

  • 4

    Fold the tortilla in half. In a non-stick skillet over medium heat, place the quesadilla and cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted.

  • 5

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