Lean BBQ Chicken and Veggie Quesadilla

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

Lean BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Lean BBQ Chicken and Veggie Quesadilla

Enjoy a vibrant, lean BBQ chicken quesadilla bursting with colorful veggies and a subtle tang from low-calorie BBQ sauce. This dish combines tender, grilled chicken with bell peppers, red onions, and fresh spinach, melted with a sprinkle of low-fat cheddar for a satisfying, balanced meal that’s perfect for any time of day.

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NUTRITION

364kcal
Protein
39.9g
Fat
6.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1 ounce Low-Fat Cheddar Cheese

1/4 cup chopped Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Spinach

1 tablespoon 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 pan-cook until fully cooked, about 4-5 minutes per side. Once done, shred or dice the chicken.

  • 3

    In the same skillet, lightly sauté the chopped bell pepper, red onion, and spinach until just softened, about 2-3 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Spread the BBQ sauce evenly on one side. Layer the shredded chicken, sautéed veggies and sprinkle the low-fat cheddar cheese on half of the tortilla.

  • 5

    Fold the tortilla in half over the filling to form a quesadilla.

  • 6

    Return the quesadilla to the skillet and cook for 2-3 minutes per side, or until the tortilla is golden and the cheese is melted.

  • 7

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

Lean BBQ Chicken and Veggie Quesadilla

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

Lean BBQ Chicken and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Lean BBQ Chicken and Veggie Quesadilla

Enjoy a vibrant, lean BBQ chicken quesadilla bursting with colorful veggies and a subtle tang from low-calorie BBQ sauce. This dish combines tender, grilled chicken with bell peppers, red onions, and fresh spinach, melted with a sprinkle of low-fat cheddar for a satisfying, balanced meal that’s perfect for any time of day.

NUTRITION

364kcal
Protein
39.9g
Fat
6.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla

1 ounce Low-Fat Cheddar Cheese

1/4 cup chopped Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Spinach

1 tablespoon 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 pan-cook until fully cooked, about 4-5 minutes per side. Once done, shred or dice the chicken.

  • 3

    In the same skillet, lightly sauté the chopped bell pepper, red onion, and spinach until just softened, about 2-3 minutes.

  • 4

    Place the whole wheat tortilla on a clean surface. Spread the BBQ sauce evenly on one side. Layer the shredded chicken, sautéed veggies and sprinkle the low-fat cheddar cheese on half of the tortilla.

  • 5

    Fold the tortilla in half over the filling to form a quesadilla.

  • 6

    Return the quesadilla to the skillet and cook for 2-3 minutes per side, or until the tortilla is golden and the cheese is melted.

  • 7

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