Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

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

Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

Enjoy a satisfying blend of crispy BBQ chicken paired with whole wheat quesadilla goodness and a refreshing, crunchy slaw. This dish delivers savory tang and a delightful texture contrast that elevates your meal, perfect for breakfast, lunch, or dinner.

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NUTRITION

413kcal
Protein
37.4g
Fat
11.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Lightly season the chicken breast with salt and pepper. Cook the chicken for about 5-6 minutes per side until it’s cooked through and slightly crispy.

  • 3

    In a small bowl, toss the shredded cabbage and carrot with lime juice to create a fresh slaw.

  • 4

    Once the chicken is done, slice it into strips and mix with the BBQ sauce in the skillet for 1-2 minutes to allow the sauce to glaze the chicken.

  • 5

    Place the whole wheat tortilla on a flat surface. Spread the BBQ chicken evenly on one half of the tortilla.

  • 6

    Fold the tortilla over and return it to the skillet, pressing lightly. Cook for 2-3 minutes on each side until the tortilla is crispy and lightly browned.

  • 7

    Slice the quesadilla into wedges, serve with the fresh slaw on the side, and enjoy.

Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

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

Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla with Fresh Slaw

Enjoy a satisfying blend of crispy BBQ chicken paired with whole wheat quesadilla goodness and a refreshing, crunchy slaw. This dish delivers savory tang and a delightful texture contrast that elevates your meal, perfect for breakfast, lunch, or dinner.

NUTRITION

413kcal
Protein
37.4g
Fat
11.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Lightly season the chicken breast with salt and pepper. Cook the chicken for about 5-6 minutes per side until it’s cooked through and slightly crispy.

  • 3

    In a small bowl, toss the shredded cabbage and carrot with lime juice to create a fresh slaw.

  • 4

    Once the chicken is done, slice it into strips and mix with the BBQ sauce in the skillet for 1-2 minutes to allow the sauce to glaze the chicken.

  • 5

    Place the whole wheat tortilla on a flat surface. Spread the BBQ chicken evenly on one half of the tortilla.

  • 6

    Fold the tortilla over and return it to the skillet, pressing lightly. Cook for 2-3 minutes on each side until the tortilla is crispy and lightly browned.

  • 7

    Slice the quesadilla into wedges, serve with the fresh slaw on the side, and enjoy.