Crispy High-Protein Chicken and Black Bean Quesadilla

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

Crispy High-Protein Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy High-Protein Chicken and Black Bean Quesadilla

Enjoy a satisfying blend of tender, grilled chicken and hearty black beans encased in a crispy whole wheat tortilla. The melty, low-fat cheddar cheese adds a delicious creaminess, while a light spray of olive oil gives it a perfectly crisp finish. It's a well-balanced, protein-rich meal that is both delicious and nourishing.

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NUTRITION

448kcal
Protein
50.3g
Fat
10.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans (rinsed)

1 Whole Wheat Tortilla (8 inch)

1/4 cup Low-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt, pepper, and chili powder. Cook the chicken for 5-6 minutes per side until fully cooked and crispy on the outside.

  • 3

    Remove the chicken from the skillet and allow it to rest, then slice or shred it.

  • 4

    In the same skillet, place the whole wheat tortilla and sprinkle the shredded chicken, drained black beans, and low-fat cheddar cheese evenly over one half of the tortilla.

  • 5

    Fold the tortilla over to cover the filling. Press lightly with a spatula.

  • 6

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

  • 7

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

Crispy High-Protein Chicken and Black Bean Quesadilla

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

Crispy High-Protein Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy High-Protein Chicken and Black Bean Quesadilla

Enjoy a satisfying blend of tender, grilled chicken and hearty black beans encased in a crispy whole wheat tortilla. The melty, low-fat cheddar cheese adds a delicious creaminess, while a light spray of olive oil gives it a perfectly crisp finish. It's a well-balanced, protein-rich meal that is both delicious and nourishing.

NUTRITION

448kcal
Protein
50.3g
Fat
10.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans (rinsed)

1 Whole Wheat Tortilla (8 inch)

1/4 cup Low-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt, pepper, and chili powder. Cook the chicken for 5-6 minutes per side until fully cooked and crispy on the outside.

  • 3

    Remove the chicken from the skillet and allow it to rest, then slice or shred it.

  • 4

    In the same skillet, place the whole wheat tortilla and sprinkle the shredded chicken, drained black beans, and low-fat cheddar cheese evenly over one half of the tortilla.

  • 5

    Fold the tortilla over to cover the filling. Press lightly with a spatula.

  • 6

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

  • 7

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