YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken Quesadilla with Fresh Slaw
Enjoy a vibrant and satisfying meal featuring tender, crispy BBQ chicken nestled between a whole wheat tortilla and a sprinkle of reduced-fat cheddar cheese, paired with a refreshing fresh slaw that adds a delightful crunch and tang. This dish strikes a perfect balance between savory and zesty, making it an ideal option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1 tbsp BBQ Sauce
1/2 cup Shredded Cabbage
1/4 cup Shredded Carrot
1 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat a non-stick skillet over medium heat. Season the chicken breast lightly with salt and pepper if desired.
Grill or pan-cook the chicken breast until it reaches an internal temperature of 165°F (about 5-6 minutes per side) and gets a slightly crispy exterior. Once cooked, let it rest for a few minutes before slicing into thin strips.
In the same skillet, lightly toast the whole wheat tortilla on one side until just crisp. Flip the tortilla, then spread a thin layer of BBQ sauce over the toasted side.
Arrange the sliced chicken evenly on the tortilla. Sprinkle the shredded reduced-fat cheddar cheese over the chicken.
Fold the tortilla in half and cook for another 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.
For the fresh slaw, mix shredded cabbage and carrot in a bowl. Stir in nonfat Greek yogurt to bind, adding a squeeze of lemon juice or a pinch of salt if desired for extra flavor.
Slice the quesadilla into wedges and serve alongside the refreshing slaw.