YOUR SOLIN GENERATED RECIPE
Lean Chicken and Black Bean Crispy Quesadilla
Savor this light yet satisfying quesadilla featuring tender lean chicken breast, hearty black beans, and a blend of melted reduced-fat cheese nestled in a whole wheat tortilla. Infused with vibrant bell peppers and a kick of spices, each bite offers a delightful mix of textures and flavors, perfect for a balanced meal any time of day.
INGREDIENTS
3 oz Chicken Breast
1/4 cup Black Beans
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese
1/4 medium Red Bell Pepper
1/4 small Onion
Olive Oil Spray
1/2 tsp Cumin
Salt and Pepper to taste
PREPARATION
Thinly slice the chicken breast and season with salt, pepper, and cumin.
Heat a non-stick skillet over medium heat and lightly use olive oil spray to coat the pan.
Sauté the seasoned chicken for about 4-5 minutes until cooked through and lightly browned.
Add finely chopped red bell pepper and onion to the pan and cook for an additional 2 minutes until softened.
Stir in the black beans to warm them through.
Lay the whole wheat tortilla on a clean surface and evenly spread the chicken and vegetable mixture over half of the tortilla.
Sprinkle the reduced-fat cheddar cheese over the mixture.
Fold the tortilla in half to form a quesadilla and return it to the skillet over medium heat.
Cook for 2-3 minutes on each side, pressing gently, until the tortilla is crispy and the cheese has melted.
Remove from the pan, let it cool for a minute, then slice and serve.