Crispy BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a flavorful blend of smoky BBQ chicken, roasted bell peppers and zucchini, all melted together with reduced-fat cheddar in a whole wheat tortilla. This quesadilla offers a delightful crunch and well-balanced taste, making it a satisfying choice for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
47.5g
Fat
14.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2 tbsp BBQ Sauce

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped mixed bell peppers and zucchini with olive oil, a pinch of salt, and a dash of pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized. Stir halfway through for even cooking.

  • 3

    While the vegetables roast, season the chicken breast with your favorite spices (such as garlic powder, paprika, and a touch of salt) and cook it on a grill pan or skillet until fully cooked and lightly crispy. Once done, slice it into bite-sized pieces.

  • 4

    Warm the whole wheat tortilla in a separate skillet over medium heat. Spread the BBQ sauce evenly over one side of the tortilla.

  • 5

    Layer the cooked chicken, roasted vegetables, and sprinkle the reduced-fat cheddar cheese over the sauced side of the tortilla.

  • 6

    Fold the tortilla in half and place it back in the skillet. Cook on medium heat for 2-3 minutes per side, pressing lightly, until the tortilla is crispy and the cheese has melted.

  • 7

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a flavorful blend of smoky BBQ chicken, roasted bell peppers and zucchini, all melted together with reduced-fat cheddar in a whole wheat tortilla. This quesadilla offers a delightful crunch and well-balanced taste, making it a satisfying choice for any meal.

NUTRITION

487kcal
Protein
47.5g
Fat
14.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

2 tbsp BBQ Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped mixed bell peppers and zucchini with olive oil, a pinch of salt, and a dash of pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized. Stir halfway through for even cooking.

  • 3

    While the vegetables roast, season the chicken breast with your favorite spices (such as garlic powder, paprika, and a touch of salt) and cook it on a grill pan or skillet until fully cooked and lightly crispy. Once done, slice it into bite-sized pieces.

  • 4

    Warm the whole wheat tortilla in a separate skillet over medium heat. Spread the BBQ sauce evenly over one side of the tortilla.

  • 5

    Layer the cooked chicken, roasted vegetables, and sprinkle the reduced-fat cheddar cheese over the sauced side of the tortilla.

  • 6

    Fold the tortilla in half and place it back in the skillet. Cook on medium heat for 2-3 minutes per side, pressing lightly, until the tortilla is crispy and the cheese has melted.

  • 7

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