Crispy 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 BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a savory blend of lightly crispy BBQ chicken paired with vibrant roasted vegetables all tucked into a whole wheat tortilla and melted with a sprinkle of low-fat cheese. This quesadilla brings an irresistible mix of flavors and textures, making it a perfect choice for a balanced meal any time of day.

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NUTRITION

369kcal
Protein
37g
Fat
7.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Roasted Vegetables

1 tablespoon BBQ Sauce

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear until fully cooked and slightly crispy, about 4-5 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    If not pre-roasted, toss mixed vegetables with a drizzle of olive oil, salt, and pepper; spread on a baking sheet and roast in an oven preheated to 400°F for about 15-20 minutes until tender.

  • 4

    Lay the whole wheat tortilla on the skillet over low-medium heat. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the shredded chicken, roasted vegetables, and sprinkle the low-fat cheese evenly over the sauce.

  • 6

    Fold the tortilla in half, pressing gently, and cook for 2-3 minutes until the cheese begins to melt and the tortilla turns crispy. Flip and repeat for the other side.

  • 7

    Remove from the skillet, cut into wedges, and serve warm.

Crispy 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 BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Enjoy a savory blend of lightly crispy BBQ chicken paired with vibrant roasted vegetables all tucked into a whole wheat tortilla and melted with a sprinkle of low-fat cheese. This quesadilla brings an irresistible mix of flavors and textures, making it a perfect choice for a balanced meal any time of day.

NUTRITION

369kcal
Protein
37g
Fat
7.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Roasted Vegetables

1 tablespoon BBQ Sauce

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill or pan-sear until fully cooked and slightly crispy, about 4-5 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    If not pre-roasted, toss mixed vegetables with a drizzle of olive oil, salt, and pepper; spread on a baking sheet and roast in an oven preheated to 400°F for about 15-20 minutes until tender.

  • 4

    Lay the whole wheat tortilla on the skillet over low-medium heat. Spread the BBQ sauce evenly over the tortilla.

  • 5

    Layer the shredded chicken, roasted vegetables, and sprinkle the low-fat cheese evenly over the sauce.

  • 6

    Fold the tortilla in half, pressing gently, and cook for 2-3 minutes until the cheese begins to melt and the tortilla turns crispy. Flip and repeat for the other side.

  • 7

    Remove from the skillet, cut into wedges, and serve warm.