Crispy Chicken & Black Bean Quesadilla

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

Crispy Chicken & Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken & Black Bean Quesadilla

Savor the harmony of tender, seasoned chicken breast paired with hearty black beans, crisp red bell pepper, and onions, nestled in a warm whole wheat tortilla and lightly finished with low-fat cheddar cheese. This quesadilla offers a delightful crunch and zesty seasoning that makes it perfect for a satisfying meal any time of day.

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NUTRITION

447kcal
Protein
49.4g
Fat
10.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

Olive Oil Cooking Spray

Cumin, Paprika, Salt & Black Pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil cooking spray.

  • 2

    Season the chicken breast with cumin, paprika, salt, and black pepper. Cook for about 5-6 minutes on each side until fully cooked and slightly crispy. Once cooked, slice or shred the chicken.

  • 3

    In the same skillet, sauté the diced red bell pepper and onion for about 2-3 minutes until they begin to soften.

  • 4

    Add the black beans to the skillet to warm them through, stirring for another minute.

  • 5

    Place the whole wheat tortilla on a clean surface. Spread the chicken evenly over half of the tortilla, then top with the sautéed vegetables and black beans. Sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Fold the tortilla over to create a quesadilla and return it to the skillet. Cook on medium heat for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

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

Crispy Chicken & Black Bean Quesadilla

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

Crispy Chicken & Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken & Black Bean Quesadilla

Savor the harmony of tender, seasoned chicken breast paired with hearty black beans, crisp red bell pepper, and onions, nestled in a warm whole wheat tortilla and lightly finished with low-fat cheddar cheese. This quesadilla offers a delightful crunch and zesty seasoning that makes it perfect for a satisfying meal any time of day.

NUTRITION

447kcal
Protein
49.4g
Fat
10.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

Olive Oil Cooking Spray

Cumin, Paprika, Salt & Black Pepper

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil cooking spray.

  • 2

    Season the chicken breast with cumin, paprika, salt, and black pepper. Cook for about 5-6 minutes on each side until fully cooked and slightly crispy. Once cooked, slice or shred the chicken.

  • 3

    In the same skillet, sauté the diced red bell pepper and onion for about 2-3 minutes until they begin to soften.

  • 4

    Add the black beans to the skillet to warm them through, stirring for another minute.

  • 5

    Place the whole wheat tortilla on a clean surface. Spread the chicken evenly over half of the tortilla, then top with the sautéed vegetables and black beans. Sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Fold the tortilla over to create a quesadilla and return it to the skillet. Cook on medium heat for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

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