Healthy BBQ Chicken and Veggie Quesadilla

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

Healthy BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Healthy BBQ Chicken and Veggie Quesadilla

Savor a wholesome mix of grilled chicken, vibrant veggies, and a hint of tangy BBQ sauce tucked inside a whole wheat tortilla. This quesadilla balances smoky flavor with fresh, crisp vegetables and melted low-fat cheddar, perfect for a nutritious meal that fuels your day.

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NUTRITION

384kcal
Protein
38.5g
Fat
9.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1 tbsp BBQ Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup diced Zucchini

1/4 cup Low-Fat Shredded Cheddar

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Once cooked, let it rest and then shred or dice it.

  • 3

    In a bowl, mix the grilled chicken with BBQ sauce until well coated.

  • 4

    Combine the diced red bell pepper, red onion, and zucchini in a separate bowl.

  • 5

    Place the whole wheat tortilla on a clean skillet over medium heat. Sprinkle half of the shredded low-fat cheddar over the tortilla.

  • 6

    Evenly spread the chicken mixture and add the mixed veggies over the cheese.

  • 7

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 8

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

  • 9

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

Healthy BBQ Chicken and Veggie Quesadilla

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

Healthy BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Healthy BBQ Chicken and Veggie Quesadilla

Savor a wholesome mix of grilled chicken, vibrant veggies, and a hint of tangy BBQ sauce tucked inside a whole wheat tortilla. This quesadilla balances smoky flavor with fresh, crisp vegetables and melted low-fat cheddar, perfect for a nutritious meal that fuels your day.

NUTRITION

384kcal
Protein
38.5g
Fat
9.3g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1 tbsp BBQ Sauce

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup diced Zucchini

1/4 cup Low-Fat Shredded Cheddar

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Once cooked, let it rest and then shred or dice it.

  • 3

    In a bowl, mix the grilled chicken with BBQ sauce until well coated.

  • 4

    Combine the diced red bell pepper, red onion, and zucchini in a separate bowl.

  • 5

    Place the whole wheat tortilla on a clean skillet over medium heat. Sprinkle half of the shredded low-fat cheddar over the tortilla.

  • 6

    Evenly spread the chicken mixture and add the mixed veggies over the cheese.

  • 7

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 8

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

  • 9

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