Crispy Plant-Based Chicken Quesadilla

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

Crispy Plant-Based Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Chicken Quesadilla

Enjoy a crispy and flavorful quesadilla filled with savory plant-based chicken, melty dairy-free cheese, and fresh bell pepper slices. This dish offers a satisfying crunch with a hint of spice in every bite, making it a perfect meal any time of day.

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NUTRITION

462kcal
Protein
35g
Fat
23.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Plant-Based Chicken Strips

1 medium Whole Wheat Tortilla

1/4 cup Plant-Based Shredded Cheese

1/2 medium Red Bell Pepper (sliced)

1 tsp Olive Oil

2 tbsp Fresh Salsa

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the plant-based chicken strips and sliced red bell pepper to the skillet. Sauté for 4-5 minutes until the chicken is browned and the peppers are slightly tender.

  • 3

    Lay the whole wheat tortilla on a clean surface and evenly sprinkle the plant-based shredded cheese on one half of the tortilla.

  • 4

    Distribute the sautéed plant-based chicken and red bell pepper over the cheese, then drizzle with fresh salsa.

  • 5

    Fold the tortilla in half to cover the filling.

  • 6

    Place the folded quesadilla back in the skillet over medium heat. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Plant-Based Chicken Quesadilla

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

Crispy Plant-Based Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Chicken Quesadilla

Enjoy a crispy and flavorful quesadilla filled with savory plant-based chicken, melty dairy-free cheese, and fresh bell pepper slices. This dish offers a satisfying crunch with a hint of spice in every bite, making it a perfect meal any time of day.

NUTRITION

462kcal
Protein
35g
Fat
23.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Plant-Based Chicken Strips

1 medium Whole Wheat Tortilla

1/4 cup Plant-Based Shredded Cheese

1/2 medium Red Bell Pepper (sliced)

1 tsp Olive Oil

2 tbsp Fresh Salsa

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the plant-based chicken strips and sliced red bell pepper to the skillet. Sauté for 4-5 minutes until the chicken is browned and the peppers are slightly tender.

  • 3

    Lay the whole wheat tortilla on a clean surface and evenly sprinkle the plant-based shredded cheese on one half of the tortilla.

  • 4

    Distribute the sautéed plant-based chicken and red bell pepper over the cheese, then drizzle with fresh salsa.

  • 5

    Fold the tortilla in half to cover the filling.

  • 6

    Place the folded quesadilla back in the skillet over medium heat. Cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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