YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken Quesadilla with Fresh Slaw
Enjoy a crispy twist on the classic quesadilla with tender, BBQ-flavored chicken, melty cheese, and a refreshing, crunchy slaw that perfectly balances out each bite. This meal brings a satisfying mix of textures and flavors, making it a well-rounded option for any time of day.
INGREDIENTS
4 oz Skinless Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Shredded Cheddar Cheese
2 tbsp BBQ Sauce
1 tsp Olive Oil
1/2 cup Shredded Cabbage
1/4 cup Shredded Carrots
1 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Season the chicken breast lightly with salt and pepper, then brush it with BBQ sauce.
Cook the chicken breast in the skillet for about 5-6 minutes per side, or until fully cooked and slightly crispy on the edges. Remove and let rest, then slice into strips.
In the same skillet, lay the whole wheat tortilla and spread a thin layer of BBQ sauce on one side.
Sprinkle the shredded cheddar cheese evenly over the tortilla, then add the sliced chicken strips.
Fold the tortilla in half and cook on each side for 2-3 minutes until the cheese has melted and the tortilla is crisp.
In a separate bowl, combine the shredded cabbage, shredded carrots, and nonfat Greek yogurt. Mix well to form a simple, tangy slaw.
Serve the crisp quesadilla hot with a side of fresh slaw for a balanced and flavorful meal.