Crispy BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Savor a vibrant combination of crispy BBQ chicken nestled between a warm, whole wheat tortilla layered with roasted bell peppers and red onions, finished with a sprinkle of low-fat cheddar cheese. This quesadilla delivers a satisfying crunch and smoky sweetness ideal for a balanced meal.

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NUTRITION

374kcal
Protein
36.8g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup low-fat cheddar cheese, shredded

1/2 cup roasted red bell pepper

1/4 cup roasted red onion

1 tbsp low-sugar BBQ sauce

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into thin strips. Toss with olive oil and a drizzle of BBQ sauce to coat evenly.

  • 3

    Roast the chicken on a baking sheet lined with parchment paper for about 12-15 minutes until cooked through and slightly crispy.

  • 4

    While the chicken cooks, slice red bell pepper and red onion into thin strips. Toss with a little olive oil, salt, and pepper, then roast them in the oven for about 10 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat tortilla in a non-stick pan over medium heat.

  • 6

    Layer the tortilla with roasted veggies, evenly distribute the crispy BBQ chicken, drizzle with a bit more BBQ sauce if desired, and sprinkle with shredded low-fat cheddar cheese.

  • 7

    Fold the tortilla in half and cook in the pan for 2-3 minutes on each side until the cheese melts and the tortilla becomes crispy.

  • 8

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

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

Crispy BBQ Chicken and Roasted Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Roasted Veggie Quesadilla

Savor a vibrant combination of crispy BBQ chicken nestled between a warm, whole wheat tortilla layered with roasted bell peppers and red onions, finished with a sprinkle of low-fat cheddar cheese. This quesadilla delivers a satisfying crunch and smoky sweetness ideal for a balanced meal.

NUTRITION

374kcal
Protein
36.8g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup low-fat cheddar cheese, shredded

1/2 cup roasted red bell pepper

1/4 cup roasted red onion

1 tbsp low-sugar BBQ sauce

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into thin strips. Toss with olive oil and a drizzle of BBQ sauce to coat evenly.

  • 3

    Roast the chicken on a baking sheet lined with parchment paper for about 12-15 minutes until cooked through and slightly crispy.

  • 4

    While the chicken cooks, slice red bell pepper and red onion into thin strips. Toss with a little olive oil, salt, and pepper, then roast them in the oven for about 10 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat tortilla in a non-stick pan over medium heat.

  • 6

    Layer the tortilla with roasted veggies, evenly distribute the crispy BBQ chicken, drizzle with a bit more BBQ sauce if desired, and sprinkle with shredded low-fat cheddar cheese.

  • 7

    Fold the tortilla in half and cook in the pan for 2-3 minutes on each side until the cheese melts and the tortilla becomes crispy.

  • 8

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