Name: Crispy Whole Wheat Chicken and Loaded Veggie Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 1 whole wheat tortilla; 0.5 medium Red Bell Pepper; 0.5 medium Zucchini; 2 slices Red Onion; 1 cup Fresh Spinach; 1/4 cup Low-Fat Cheddar Cheese (shredded); 1 tsp Olive Oil

Crispy Whole Wheat Chicken and Loaded Veggie Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Chicken and Loaded Veggie Quesadillas

Enjoy a delightful twist on the classic quesadilla with whole wheat tortillas, lightly crisped and loaded with tender grilled chicken and a mix of colorful vegetables, complemented by a sprinkle of melted low-fat cheese. Perfectly balanced for a nutritious meal that satisfies both taste and fitness goals.

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NUTRITION

Protein

40.4g

Fat

15.5g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 whole wheat tortilla

0.5 medium Red Bell Pepper

0.5 medium Zucchini

2 slices Red Onion

1 cup Fresh Spinach

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

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PREPARATION

1
Preheat a skillet over medium heat and add the olive oil.
2
Slice the red bell pepper, zucchini, and red onion into thin strips. Roughly chop the spinach.
3
Add the sliced vegetables to the skillet and sauté for 3-4 minutes until slightly softened. Remove from heat.
4
In a separate pan, warm the whole wheat tortilla over low heat.
5
Layer the tortilla with shredded chicken breast, sautéed vegetables, chopped spinach, and sprinkle the low-fat cheddar cheese evenly on top.
6
Fold the tortilla in half and place it back into the skillet. Press slightly with a spatula and cook for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.
7
Remove from heat, cut into wedges, and serve warm.