Baked Crispy BBQ Chicken Quesadilla

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

Baked Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Baked Crispy BBQ Chicken Quesadilla

Savor a delicious twist on the quesadilla, featuring tender baked chicken breast infused with zesty BBQ sauce, paired with a light melt of low-fat cheddar and crisp vegetables all nestled in a whole wheat tortilla for a satisfying crunch. This wholesome creation is perfect for balancing macro nutrients while keeping flavors bold.

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NUTRITION

332kcal
Protein
36.5g
Fat
7.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (cooked, roasted)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheddar Cheese

2 tablespoons BBQ Sauce

1/4 cup Diced Red Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the 3 ounces of chicken breast on a baking tray and season lightly with salt and pepper. Bake for about 15-20 minutes until fully cooked, then shred or dice the chicken.

  • 3

    In a small bowl, toss the chicken with 2 tablespoons of BBQ sauce ensuring it is evenly coated.

  • 4

    Lay the whole wheat tortilla flat on a baking sheet. Evenly sprinkle the low-fat shredded cheddar cheese over one half of the tortilla.

  • 5

    Spread the BBQ chicken mixture over the cheese, and top with the diced red bell pepper.

  • 6

    Fold the tortilla over to form a quesadilla.

  • 7

    Bake in the preheated oven for 8-10 minutes until the tortilla is crisp and the cheese is melted.

  • 8

    Let cool slightly, slice into wedges, and serve warm.

Baked Crispy BBQ Chicken Quesadilla

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

Baked Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Baked Crispy BBQ Chicken Quesadilla

Savor a delicious twist on the quesadilla, featuring tender baked chicken breast infused with zesty BBQ sauce, paired with a light melt of low-fat cheddar and crisp vegetables all nestled in a whole wheat tortilla for a satisfying crunch. This wholesome creation is perfect for balancing macro nutrients while keeping flavors bold.

NUTRITION

332kcal
Protein
36.5g
Fat
7.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (cooked, roasted)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheddar Cheese

2 tablespoons BBQ Sauce

1/4 cup Diced Red Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the 3 ounces of chicken breast on a baking tray and season lightly with salt and pepper. Bake for about 15-20 minutes until fully cooked, then shred or dice the chicken.

  • 3

    In a small bowl, toss the chicken with 2 tablespoons of BBQ sauce ensuring it is evenly coated.

  • 4

    Lay the whole wheat tortilla flat on a baking sheet. Evenly sprinkle the low-fat shredded cheddar cheese over one half of the tortilla.

  • 5

    Spread the BBQ chicken mixture over the cheese, and top with the diced red bell pepper.

  • 6

    Fold the tortilla over to form a quesadilla.

  • 7

    Bake in the preheated oven for 8-10 minutes until the tortilla is crisp and the cheese is melted.

  • 8

    Let cool slightly, slice into wedges, and serve warm.