YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Veggie Whole Wheat Quesadilla
Enjoy a perfectly balanced crispy chicken and veggie whole wheat quesadilla that delivers a satisfying crunch with tender chicken and a colorful medley of vegetables. Layered with a modest amount of low-fat cheese and whole wheat tortilla, this dish is both nutritious and delicious, ideal for breakfast, lunch, or dinner.
INGREDIENTS
3 ounces Chicken Breast (cooked, roasted)
1 piece Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheese
1/2 cup Mixed Bell Peppers (diced)
1/4 cup Red Onion (diced)
1/2 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Dice the cooked chicken breast into bite-sized pieces and season lightly with salt and pepper.
Heat olive oil in a skillet over medium heat and add diced red onion and bell peppers. Sauté until the vegetables are tender and slightly caramelized, about 3-4 minutes.
Add the chicken pieces to the skillet, stirring to combine and warm through.
Lay the whole wheat tortilla flat on a non-stick pan, sprinkle half of the low-fat cheese evenly over one half of the tortilla.
Distribute the chicken and vegetable mixture evenly on top of the cheese, then sprinkle the remaining cheese over the mixture.
Fold the tortilla over to enclose the filling and press gently. Cook over medium heat for 2-3 minutes per side, or until the tortilla is crispy and the cheese has melted.
Remove from the pan, cut into wedges, and serve immediately.