YOUR SOLIN GENERATED RECIPE
Healthy Crispy BBQ Chicken Quesadilla with Crunchy Slaw
Enjoy a vibrant twist on a classic quesadilla featuring crispy BBQ chicken folded into a wholesome whole wheat tortilla with a light melt of reduced-fat cheese, accompanied by a refreshing crunchy slaw. The dish brings together the smoky tang of barbecue sauce, the savor of grilled chicken, and a burst of fresh veggies for a satisfying meal.
INGREDIENTS
4 ounces Chicken Breast (cooked, crispy BBQ)
1 whole Wheat Tortilla (8-inch)
1 tablespoon Light BBQ Sauce
0.5 ounce Reduced-Fat Cheddar Cheese
1 cup Shredded Cabbage
1/3 cup Shredded Carrot
1 tablespoon Non-Fat Greek Yogurt
2 tablespoons Red Onion, thinly sliced
PREPARATION
Preheat your oven to 400°F. Toss the 4 oz chicken breast with 1 tablespoon of light BBQ sauce until evenly coated. Bake or pan-sear until crispy and cooked through, about 15-20 minutes.
While the chicken is cooking, prepare the crunchy slaw. In a bowl, combine 1 cup shredded cabbage, 1/3 cup shredded carrot, and 2 tablespoons thinly sliced red onion. Add 1 tablespoon non-fat Greek yogurt, season lightly with salt and pepper, and toss to incorporate.
Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet and sprinkle evenly with 0.5 ounce of reduced-fat cheddar cheese.
Slice the cooked chicken into thin strips and distribute evenly on one half of the tortilla. Drizzle a little extra BBQ sauce on top if desired.
Fold the tortilla over to form a quesadilla and cook until the cheese melts and the tortilla gets a light crisp on both sides, about 2-3 minutes per side.
Cut the quesadilla into wedges and serve alongside the crunchy slaw for a balanced, satisfying meal.