Crispy Chicken Black Bean Quesadilla with Fresh Pico

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

Crispy Chicken Black Bean Quesadilla with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Black Bean Quesadilla with Fresh Pico

Savor the delightful crunch of lightly pan-toasted whole wheat tortillas filled with tender, seasoned chicken, hearty black beans, and a melty layer of low-fat cheese, all perfectly complemented by a zesty, fresh pico de gallo for brightness in every bite. This versatile dish effortlessly transitions from breakfast to lunch or dinner, featuring crisp textures and vibrant flavors.

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NUTRITION

470kcal
Protein
44g
Fat
13.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Canned Black Beans

1 Whole Wheat Tortilla

0.25 cup Low-Fat Shredded Cheese

1 serving Pico de Gallo

1 teaspoon Olive Oil

Spices: Cumin, Chili Powder, Salt, Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season with cumin, chili powder, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook until golden and cooked through, about 5-7 minutes per side. Remove and let rest, then shred or slice thinly.

  • 3

    In the same skillet, add the black beans to warm them up for about 2 minutes, stirring occasionally.

  • 4

    Lay out the whole wheat tortilla and spread a layer of shredded low-fat cheese on one half. Top with the cooked chicken and warm black beans.

  • 5

    Fold the tortilla over to create a quesadilla. Toast in the skillet on both sides until the tortilla is crispy and the cheese melts, about 2-3 minutes per side.

  • 6

    Serve the quesadilla hot with a generous spoonful of fresh pico de gallo on top, enjoying the crunch and zesty flavor.

Crispy Chicken Black Bean Quesadilla with Fresh Pico

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

Crispy Chicken Black Bean Quesadilla with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Black Bean Quesadilla with Fresh Pico

Savor the delightful crunch of lightly pan-toasted whole wheat tortillas filled with tender, seasoned chicken, hearty black beans, and a melty layer of low-fat cheese, all perfectly complemented by a zesty, fresh pico de gallo for brightness in every bite. This versatile dish effortlessly transitions from breakfast to lunch or dinner, featuring crisp textures and vibrant flavors.

NUTRITION

470kcal
Protein
44g
Fat
13.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Canned Black Beans

1 Whole Wheat Tortilla

0.25 cup Low-Fat Shredded Cheese

1 serving Pico de Gallo

1 teaspoon Olive Oil

Spices: Cumin, Chili Powder, Salt, Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season with cumin, chili powder, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook until golden and cooked through, about 5-7 minutes per side. Remove and let rest, then shred or slice thinly.

  • 3

    In the same skillet, add the black beans to warm them up for about 2 minutes, stirring occasionally.

  • 4

    Lay out the whole wheat tortilla and spread a layer of shredded low-fat cheese on one half. Top with the cooked chicken and warm black beans.

  • 5

    Fold the tortilla over to create a quesadilla. Toast in the skillet on both sides until the tortilla is crispy and the cheese melts, about 2-3 minutes per side.

  • 6

    Serve the quesadilla hot with a generous spoonful of fresh pico de gallo on top, enjoying the crunch and zesty flavor.