Crispy Chicken and Veggie Quesadillas

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

Crispy Chicken and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Quesadillas

Enjoy a delightful twist on the classic quesadilla with crisp, seasoned chicken and a medley of sautéed veggies folded into a whole wheat tortilla and lightly melted low-fat cheese. This dish delivers a satisfying crunch and balanced flavors, perfect for any meal.

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NUTRITION

393kcal
Protein
38.2g
Fat
15.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/2 medium red bell pepper

1/4 medium zucchini

1/8 medium red onion

1/4 cup low-fat cheddar cheese

1 tsp olive oil

Spices (salt, pepper, chili powder)

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PREPARATION

  • 1

    Thinly slice the chicken breast and season with salt, pepper, and chili powder.

  • 2

    Heat half the olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.

  • 3

    In the same skillet, add the remaining olive oil and sauté the sliced red bell pepper, zucchini, and red onion until slightly softened, about 3-4 minutes.

  • 4

    Return the chicken to the skillet and toss with the veggies for a minute to combine flavors.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly spread the chicken and veggie mixture over half of the tortilla, then sprinkle the low-fat cheddar cheese on top.

  • 6

    Fold the tortilla in half, pressing gently to secure the filling.

  • 7

    Wipe the skillet clean, then heat it over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

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

Crispy Chicken and Veggie Quesadillas

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

Crispy Chicken and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Quesadillas

Enjoy a delightful twist on the classic quesadilla with crisp, seasoned chicken and a medley of sautéed veggies folded into a whole wheat tortilla and lightly melted low-fat cheese. This dish delivers a satisfying crunch and balanced flavors, perfect for any meal.

NUTRITION

393kcal
Protein
38.2g
Fat
15.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/2 medium red bell pepper

1/4 medium zucchini

1/8 medium red onion

1/4 cup low-fat cheddar cheese

1 tsp olive oil

Spices (salt, pepper, chili powder)

PREPARATION

  • 1

    Thinly slice the chicken breast and season with salt, pepper, and chili powder.

  • 2

    Heat half the olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.

  • 3

    In the same skillet, add the remaining olive oil and sauté the sliced red bell pepper, zucchini, and red onion until slightly softened, about 3-4 minutes.

  • 4

    Return the chicken to the skillet and toss with the veggies for a minute to combine flavors.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly spread the chicken and veggie mixture over half of the tortilla, then sprinkle the low-fat cheddar cheese on top.

  • 6

    Fold the tortilla in half, pressing gently to secure the filling.

  • 7

    Wipe the skillet clean, then heat it over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

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