YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken and Roasted Veggie Quesadilla
Enjoy a flavorful twist on traditional quesadillas with this crispy BBQ chicken and roasted veggie version. Tender shredded chicken tossed in a tangy BBQ sauce is paired with a medley of roasted bell peppers and zucchini, all melted together with a light layer of reduced-fat cheese between whole wheat tortillas. Each bite offers a satisfying crunch and a burst of savory sauces—perfect for a balanced meal that hits your macro goals.
INGREDIENTS
4 ounces Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
2 tablespoons BBQ Sauce
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss sliced red bell pepper and zucchini with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 15 minutes, until tender and slightly charred.
While the veggies are roasting, season the chicken breast with salt and pepper. Cook the chicken in a skillet over medium-high heat until fully cooked and slightly crispy, about 5-7 minutes per side. Once cooked, shred the chicken and toss with the BBQ sauce.
Heat a non-stick pan over medium heat. Place the whole wheat tortilla in the pan and evenly sprinkle the shredded reduced-fat cheddar cheese on one half of the tortilla.
Spread the BBQ chicken mixture over the cheese, then add the roasted veggies on top.
Fold the tortilla over to create a half-moon shape and press gently with a spatula to ensure an even heat distribution.
Cook the quesadilla for 2-3 minutes on each side or until the tortilla is crispy and the cheese has melted.
Remove from the pan, cut into wedges, and serve warm.