Spicy Chicken and Veggie Baked Tortilla Bake

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

Spicy Chicken and Veggie Baked Tortilla Bake

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Veggie Baked Tortilla Bake

A wholesome, spicy tortilla bake featuring tender chicken, vibrant bell peppers, and black beans, all layered on a whole wheat tortilla and baked to perfection with a melty topping of low-fat cheese. This dish delivers a satisfying balance of protein, fiber, and a kick of spice, perfect for a quick and nutritious meal at any time.

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NUTRITION

405kcal
Protein
41.8g
Fat
13.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/4 cup Diced Tomatoes

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with salt, pepper, chili powder, and cumin.

  • 3

    In a small oven-safe skillet or baking dish, heat the olive oil over medium heat and sauté the chicken until lightly browned, about 3-4 minutes.

  • 4

    Add the diced red bell pepper and red onion; continue to sauté for another 2 minutes until slightly softened.

  • 5

    Stir in the black beans and diced tomatoes, mixing well to combine all flavors.

  • 6

    Place the whole wheat tortilla in a baking dish and evenly layer the chicken and vegetable mixture on top.

  • 7

    Sprinkle the low-fat shredded cheese over the mixture.

  • 8

    Bake in the preheated oven for 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve immediately.

Spicy Chicken and Veggie Baked Tortilla Bake

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

Spicy Chicken and Veggie Baked Tortilla Bake

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Veggie Baked Tortilla Bake

A wholesome, spicy tortilla bake featuring tender chicken, vibrant bell peppers, and black beans, all layered on a whole wheat tortilla and baked to perfection with a melty topping of low-fat cheese. This dish delivers a satisfying balance of protein, fiber, and a kick of spice, perfect for a quick and nutritious meal at any time.

NUTRITION

405kcal
Protein
41.8g
Fat
13.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/4 cup Diced Tomatoes

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with salt, pepper, chili powder, and cumin.

  • 3

    In a small oven-safe skillet or baking dish, heat the olive oil over medium heat and sauté the chicken until lightly browned, about 3-4 minutes.

  • 4

    Add the diced red bell pepper and red onion; continue to sauté for another 2 minutes until slightly softened.

  • 5

    Stir in the black beans and diced tomatoes, mixing well to combine all flavors.

  • 6

    Place the whole wheat tortilla in a baking dish and evenly layer the chicken and vegetable mixture on top.

  • 7

    Sprinkle the low-fat shredded cheese over the mixture.

  • 8

    Bake in the preheated oven for 8-10 minutes until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve immediately.