Scrambled Egg and Chicken Breast Quesadilla with Spinach

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

Scrambled Egg and Chicken Breast Quesadilla with Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Breast Quesadilla with Spinach

A crisp whole wheat tortilla filled with fluffy scrambled eggs, lean chicken breast, and wilted spinach, finished with melty mozzarella.

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NUTRITION

427kcal
Protein
33.0g
Fat
22g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1 Large Egg

1 Whole Wheat Tortilla

2 tbsp Part-skim Mozzarella, shredded

1 cup Fresh Spinach

1/4 Avocado, sliced

1 tsp Avocado Oil

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PREPARATION

  • 1

    Whisk the egg in a small bowl and season with a pinch of sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat with half of the avocado oil and sauté the spinach until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining oil to the pan and scramble the egg until soft and just set.

  • 4

    Wipe the skillet clean and place the tortilla inside over medium-low heat.

  • 5

    Layer the mozzarella, diced chicken, scrambled eggs, wilted spinach, and avocado slices onto one half of the tortilla.

  • 6

    Fold the tortilla over to close the quesadilla and cook for 2 to 3 minutes per side until the exterior is golden and the cheese is melty.

Scrambled Egg and Chicken Breast Quesadilla with Spinach

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

Scrambled Egg and Chicken Breast Quesadilla with Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Breast Quesadilla with Spinach

A crisp whole wheat tortilla filled with fluffy scrambled eggs, lean chicken breast, and wilted spinach, finished with melty mozzarella.

NUTRITION

427kcal
Protein
33.0g
Fat
22g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1 Large Egg

1 Whole Wheat Tortilla

2 tbsp Part-skim Mozzarella, shredded

1 cup Fresh Spinach

1/4 Avocado, sliced

1 tsp Avocado Oil

PREPARATION

  • 1

    Whisk the egg in a small bowl and season with a pinch of sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium heat with half of the avocado oil and sauté the spinach until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining oil to the pan and scramble the egg until soft and just set.

  • 4

    Wipe the skillet clean and place the tortilla inside over medium-low heat.

  • 5

    Layer the mozzarella, diced chicken, scrambled eggs, wilted spinach, and avocado slices onto one half of the tortilla.

  • 6

    Fold the tortilla over to close the quesadilla and cook for 2 to 3 minutes per side until the exterior is golden and the cheese is melty.