Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

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

Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

Savor a crispy, whole wheat quesadilla filled with tender BBQ chicken, melty low-fat cheddar, and vibrant roasted red bell peppers. This dish offers a hearty, well-balanced meal perfect for any time of the day, with a satisfying crunch and tangy flavor from the BBQ sauce that ties it all together.

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NUTRITION

415kcal
Protein
44.4g
Fat
10.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

1/3 cup Low-Fat Cheddar Cheese, shredded

1/4 cup Roasted Red Bell Peppers, chopped

1 tbsp BBQ Sauce

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or sauté until fully cooked and lightly charred. Once cooked, shred the chicken using two forks.

  • 3

    Warm the whole wheat tortilla in the skillet for about 15 seconds on each side until pliable.

  • 4

    Spread a thin layer of BBQ sauce over one side of the tortilla.

  • 5

    Layer the shredded chicken, roasted red bell peppers, and shredded low-fat cheddar cheese evenly on half of the tortilla.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Return the folded quesadilla to the skillet and cook over medium heat, pressing lightly with a spatula, until the tortilla becomes crispy and the cheese melts, about 3-4 minutes per side.

  • 8

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

Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

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

Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken and Roasted Pepper Quesadillas

Savor a crispy, whole wheat quesadilla filled with tender BBQ chicken, melty low-fat cheddar, and vibrant roasted red bell peppers. This dish offers a hearty, well-balanced meal perfect for any time of the day, with a satisfying crunch and tangy flavor from the BBQ sauce that ties it all together.

NUTRITION

415kcal
Protein
44.4g
Fat
10.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

1/3 cup Low-Fat Cheddar Cheese, shredded

1/4 cup Roasted Red Bell Peppers, chopped

1 tbsp BBQ Sauce

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or sauté until fully cooked and lightly charred. Once cooked, shred the chicken using two forks.

  • 3

    Warm the whole wheat tortilla in the skillet for about 15 seconds on each side until pliable.

  • 4

    Spread a thin layer of BBQ sauce over one side of the tortilla.

  • 5

    Layer the shredded chicken, roasted red bell peppers, and shredded low-fat cheddar cheese evenly on half of the tortilla.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Return the folded quesadilla to the skillet and cook over medium heat, pressing lightly with a spatula, until the tortilla becomes crispy and the cheese melts, about 3-4 minutes per side.

  • 8

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