BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

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

BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

Enjoy a hearty, savory quesadilla loaded with tender BBQ chicken, vibrant roasted veggies, and a sprinkle of melted low-fat cheese, all encased in a wholesome whole wheat tortilla. This dish offers a delightful blend of smoky flavors, satisfying textures, and balanced macros that make it a perfect choice for breakfast, lunch, or dinner.

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NUTRITION

490kcal
Protein
49g
Fat
11.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 medium Roasted Bell Pepper

1 medium Roasted Zucchini

2 Tbsp BBQ Sauce

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

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then brush with 1 tablespoon of BBQ sauce.

  • 3

    Place the chicken breast on a baking sheet and roast for about 18-20 minutes until cooked through. Once done, allow it to rest for a few minutes and then shred or chop into bite-sized pieces.

  • 4

    While the chicken is roasting, slice the bell pepper and zucchini. Toss them lightly with olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by spreading the remaining tablespoon of BBQ sauce on the tortilla. Evenly distribute the roasted veggies, top with the shredded chicken, and sprinkle the low-fat cheddar cheese over the filling.

  • 7

    Fold the tortilla in half and place it back in the skillet. Cook for about 2-3 minutes on each side over medium heat until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the skillet, slice into wedges, and serve immediately.

BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

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

BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla

Enjoy a hearty, savory quesadilla loaded with tender BBQ chicken, vibrant roasted veggies, and a sprinkle of melted low-fat cheese, all encased in a wholesome whole wheat tortilla. This dish offers a delightful blend of smoky flavors, satisfying textures, and balanced macros that make it a perfect choice for breakfast, lunch, or dinner.

NUTRITION

490kcal
Protein
49g
Fat
11.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 medium Roasted Bell Pepper

1 medium Roasted Zucchini

2 Tbsp BBQ Sauce

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

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper, then brush with 1 tablespoon of BBQ sauce.

  • 3

    Place the chicken breast on a baking sheet and roast for about 18-20 minutes until cooked through. Once done, allow it to rest for a few minutes and then shred or chop into bite-sized pieces.

  • 4

    While the chicken is roasting, slice the bell pepper and zucchini. Toss them lightly with olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by spreading the remaining tablespoon of BBQ sauce on the tortilla. Evenly distribute the roasted veggies, top with the shredded chicken, and sprinkle the low-fat cheddar cheese over the filling.

  • 7

    Fold the tortilla in half and place it back in the skillet. Cook for about 2-3 minutes on each side over medium heat until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the skillet, slice into wedges, and serve immediately.