Crispy Chicken and Veggie Quesadillas

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

Crispy Chicken and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Quesadillas

Enjoy a flavorful, crispy chicken and veggie quesadilla that combines tender, seasoned chicken with fresh red bell peppers and spinach, all melted together with a touch of low-fat cheddar nestled between a warm whole-wheat tortilla.

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NUTRITION

393kcal
Protein
36.9g
Fat
13g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Diced Red Bell Pepper

1/2 cup Spinach

1/4 cup Shredded Low-Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite spices if desired.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side until the exterior is crispy and the interior is fully cooked. Remove from the pan and let it rest, then chop into bite-sized pieces.

  • 3

    In the same skillet, lightly sauté the diced red bell pepper and spinach for 2-3 minutes until just softened.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Sprinkle half of the shredded cheese on one half of the tortilla.

  • 5

    Layer the chopped chicken and sautéed veggies evenly over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla in half to cover the filling. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 2-3 minutes.

  • 7

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

Crispy Chicken and Veggie Quesadillas

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

Crispy Chicken and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Quesadillas

Enjoy a flavorful, crispy chicken and veggie quesadilla that combines tender, seasoned chicken with fresh red bell peppers and spinach, all melted together with a touch of low-fat cheddar nestled between a warm whole-wheat tortilla.

NUTRITION

393kcal
Protein
36.9g
Fat
13g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Diced Red Bell Pepper

1/2 cup Spinach

1/4 cup Shredded Low-Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite spices if desired.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side until the exterior is crispy and the interior is fully cooked. Remove from the pan and let it rest, then chop into bite-sized pieces.

  • 3

    In the same skillet, lightly sauté the diced red bell pepper and spinach for 2-3 minutes until just softened.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Sprinkle half of the shredded cheese on one half of the tortilla.

  • 5

    Layer the chopped chicken and sautéed veggies evenly over the cheese, then sprinkle the remaining cheese on top.

  • 6

    Fold the tortilla in half to cover the filling. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 2-3 minutes.

  • 7

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