YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken and Roasted Veggie Whole Wheat Quesadilla
Enjoy a savory twist on a classic quesadilla. Tender, crispy BBQ chicken is paired with roasted red bell peppers and zucchini, then layered with a blend of low-fat cheddar and wrapped in a hearty whole wheat tortilla. Every bite offers a delightful balance of smoky BBQ tang and wholesome veggies, making it a satisfying meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Low-Fat Cheddar Cheese
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1 tbsp BBQ Sauce
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the veggies.
Season the chicken breast with salt and pepper. Lightly coat with a bit of olive oil.
Place the chicken on a baking sheet and roast in the oven for 15-18 minutes, or until cooked through and slightly crispy on the edges.
While the chicken cooks, toss the chopped red bell pepper and sliced zucchini in olive oil, salt, and pepper. Spread them out on another baking sheet and roast in the oven for about 10 minutes until tender and slightly charred.
Once the chicken is done, shred it or slice it into strips. Toss the chicken with the BBQ sauce until well coated.
Heat a skillet over medium heat. Place the whole wheat tortilla in the skillet, sprinkle evenly with low-fat cheddar cheese, then spread the BBQ chicken and roasted veggies over half of the tortilla.
Fold the tortilla over the filling and cook for 2-3 minutes on each side until the cheese melts and the tortilla is crisp.
Remove from heat, slice into wedges, and serve immediately.