Crispy BBQ Chicken and Veggie Quesadilla

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

Crispy BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Veggie Quesadilla

A satisfying and flavorful quesadilla featuring tender, crispy BBQ chicken paired with vibrant veggies and gooey low-fat cheese. This dish offers a crunch from the well-toasted whole wheat tortilla and a tangy kick from the BBQ sauce, making it a balanced meal that's both nutritious and delicious.

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NUTRITION

498kcal
Protein
43.3g
Fat
19.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (cooked, roasted)

1 Whole Wheat Tortilla (approx. 60g)

1 oz Reduced-Fat Cheddar Cheese (28g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1 tbsp Low Sugar BBQ Sauce

1/2 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Thinly slice the red bell pepper and red onion. Sauté them in the skillet for about 3-4 minutes until slightly softened.

  • 3

    In a separate bowl, toss the cooked chicken breast (shredded or diced) with the BBQ sauce until well-coated.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies and fresh spinach over half of the tortilla.

  • 5

    Layer the BBQ chicken on top of the veggies, and sprinkle the reduced-fat cheddar cheese evenly over the chicken.

  • 6

    Fold the tortilla over to create a half-moon shape.

  • 7

    Return the quesadilla to the skillet and cook for 2-3 minutes on each side, pressing lightly with a spatula, until the tortilla is crispy and the cheese is melted.

  • 8

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

Crispy BBQ Chicken and Veggie Quesadilla

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

Crispy BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Veggie Quesadilla

A satisfying and flavorful quesadilla featuring tender, crispy BBQ chicken paired with vibrant veggies and gooey low-fat cheese. This dish offers a crunch from the well-toasted whole wheat tortilla and a tangy kick from the BBQ sauce, making it a balanced meal that's both nutritious and delicious.

NUTRITION

498kcal
Protein
43.3g
Fat
19.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (cooked, roasted)

1 Whole Wheat Tortilla (approx. 60g)

1 oz Reduced-Fat Cheddar Cheese (28g)

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1 tbsp Low Sugar BBQ Sauce

1/2 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Thinly slice the red bell pepper and red onion. Sauté them in the skillet for about 3-4 minutes until slightly softened.

  • 3

    In a separate bowl, toss the cooked chicken breast (shredded or diced) with the BBQ sauce until well-coated.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies and fresh spinach over half of the tortilla.

  • 5

    Layer the BBQ chicken on top of the veggies, and sprinkle the reduced-fat cheddar cheese evenly over the chicken.

  • 6

    Fold the tortilla over to create a half-moon shape.

  • 7

    Return the quesadilla to the skillet and cook for 2-3 minutes on each side, pressing lightly with a spatula, until the tortilla is crispy and the cheese is melted.

  • 8

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