YOUR SOLIN GENERATED RECIPE
Healthy BBQ Chicken and Veggie Quesadillas
Enjoy a balanced twist on a classic quesadilla featuring tender BBQ chicken, colorful bell peppers and red onions, all melted together with a sprinkle of low-fat cheese inside a whole wheat tortilla. This dish offers a satisfying blend of smoky BBQ flavor and fresh, sautéed veggies, perfect for a nutritious meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
2 pieces Whole Wheat Tortilla
2 tablespoons BBQ Sauce
0.5 cup Red Bell Pepper slices
0.25 cup Red Onion slices
0.25 cup Low-Fat Shredded Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat.
In a bowl, toss the chicken breast with BBQ sauce ensuring it is well coated.
Add olive oil to the skillet and warm it up before adding the chicken. Sauté the chicken until it is cooked through and slightly caramelized, about 5-6 minutes on each side.
Thinly slice the red bell pepper and red onion.
Remove the chicken from the skillet and set aside. In the same skillet, add the red bell pepper and red onion; sauté for 2-3 minutes until slightly softened.
Lay out the whole wheat tortillas and evenly spread the shredded low-fat cheese on each.
Slice the cooked BBQ chicken into strips and distribute evenly on the tortillas over the cheese.
Top with the sautéed bell pepper and red onion.
Fold the tortillas and place them back on the skillet. Cook on each side for 2-3 minutes, or until the tortilla is golden and the cheese is melted.
Remove from heat, slice in half, and serve warm.