Crispy Chicken Quesadillas with Black Bean and Corn Salsa

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

Crispy Chicken Quesadillas with Black Bean and Corn Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Quesadillas with Black Bean and Corn Salsa

Enjoy a lighter twist on crispy chicken quesadillas where oven-baked chicken and a melty low-fat cheese meet a zesty black bean and corn salsa nestled in a soft, low-carb tortilla. This satisfying dish offers a delightful crunch and fresh salsa burst for a balanced dinner that doesn't compromise on flavor.

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NUTRITION

327kcal
Protein
40.5g
Fat
7.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 low-carb 6-inch tortilla

1/4 cup Black Beans

1/4 cup Corn Kernels

1/16 cup Reduced-Fat Shredded Cheese (approx. 7g)

1/4 cup Diced Tomatoes

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your preferred spices (such as cumin, paprika, salt, and pepper) and bake on a lined tray for about 15-20 minutes until cooked through. Once done, shred or dice the chicken.

  • 2

    In a bowl, combine the black beans, corn kernels, and diced tomatoes. Add a sprinkle of salt, pepper, and chopped fresh cilantro. Mix well to form the salsa.

  • 3

    Heat a non-stick skillet over medium heat. Place the low-carb tortilla in the skillet. Evenly distribute the shredded chicken on one half of the tortilla.

  • 4

    Spoon the black bean and corn salsa over the chicken, then sprinkle the reduced-fat cheese on top.

  • 5

    Fold the tortilla over to create a quesadilla. Toast both sides in the skillet until the tortilla is crispy and the cheese is slightly melted, about 2-3 minutes per side.

  • 6

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

Crispy Chicken Quesadillas with Black Bean and Corn Salsa

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

Crispy Chicken Quesadillas with Black Bean and Corn Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Quesadillas with Black Bean and Corn Salsa

Enjoy a lighter twist on crispy chicken quesadillas where oven-baked chicken and a melty low-fat cheese meet a zesty black bean and corn salsa nestled in a soft, low-carb tortilla. This satisfying dish offers a delightful crunch and fresh salsa burst for a balanced dinner that doesn't compromise on flavor.

NUTRITION

327kcal
Protein
40.5g
Fat
7.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 low-carb 6-inch tortilla

1/4 cup Black Beans

1/4 cup Corn Kernels

1/16 cup Reduced-Fat Shredded Cheese (approx. 7g)

1/4 cup Diced Tomatoes

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your preferred spices (such as cumin, paprika, salt, and pepper) and bake on a lined tray for about 15-20 minutes until cooked through. Once done, shred or dice the chicken.

  • 2

    In a bowl, combine the black beans, corn kernels, and diced tomatoes. Add a sprinkle of salt, pepper, and chopped fresh cilantro. Mix well to form the salsa.

  • 3

    Heat a non-stick skillet over medium heat. Place the low-carb tortilla in the skillet. Evenly distribute the shredded chicken on one half of the tortilla.

  • 4

    Spoon the black bean and corn salsa over the chicken, then sprinkle the reduced-fat cheese on top.

  • 5

    Fold the tortilla over to create a quesadilla. Toast both sides in the skillet until the tortilla is crispy and the cheese is slightly melted, about 2-3 minutes per side.

  • 6

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