Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a delightful blend of tangy BBQ chicken, melted reduced-fat cheese, and a medley of roasted veggies, all tucked inside a crispy whole wheat tortilla for a satisfying meal that hits the perfect balance between flavor and nutrition.

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NUTRITION

519kcal
Protein
43g
Fat
14.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (60g)

2 tbsp BBQ Sauce

0.75 cup Mixed Bell Peppers and Onions (approx 90g)

1/4 cup Black Beans

1/4 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite spices (optional salt, pepper, garlic powder). Grill or bake the chicken until fully cooked, then shred or slice it into bite-sized pieces.

  • 3

    Toss the mixed bell peppers and onions with olive oil, and roast them in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    Warm the whole wheat tortilla in a pan over medium heat. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the shredded chicken, roasted veggies, black beans, and shredded reduced fat cheese on one half of the tortilla.

  • 6

    Fold the tortilla to cover the filling and press gently down using a spatula. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a delightful blend of tangy BBQ chicken, melted reduced-fat cheese, and a medley of roasted veggies, all tucked inside a crispy whole wheat tortilla for a satisfying meal that hits the perfect balance between flavor and nutrition.

NUTRITION

519kcal
Protein
43g
Fat
14.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (60g)

2 tbsp BBQ Sauce

0.75 cup Mixed Bell Peppers and Onions (approx 90g)

1/4 cup Black Beans

1/4 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite spices (optional salt, pepper, garlic powder). Grill or bake the chicken until fully cooked, then shred or slice it into bite-sized pieces.

  • 3

    Toss the mixed bell peppers and onions with olive oil, and roast them in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    Warm the whole wheat tortilla in a pan over medium heat. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the shredded chicken, roasted veggies, black beans, and shredded reduced fat cheese on one half of the tortilla.

  • 6

    Fold the tortilla to cover the filling and press gently down using a spatula. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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