Name: Grilled Chicken and Veggie Quesadilla with Greek Yogurt Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Grilled Chicken Breast; 1 large Whole Wheat Tortilla; 1/4 cup Part-Skim Mozzarella Cheese; 1/2 cup Sliced Bell Peppers; 2 tablespoons Sliced Red Onion; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Lime Juice; 1 teaspoon Fresh Cilantro

Grilled Chicken and Veggie Quesadilla with Greek Yogurt Dip

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Quesadilla with Greek Yogurt Dip

Pan-seared whole wheat tortilla filled with grilled chicken and sautéed peppers, served with a zesty cilantro-lime dip and finished with melty mozzarella.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.7g

Fat

11g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast

1 large Whole Wheat Tortilla

1/4 cup Part-Skim Mozzarella Cheese

1/2 cup Sliced Bell Peppers

2 tablespoons Sliced Red Onion

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Lime Juice

1 teaspoon Fresh Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the chicken breast into thin strips and season with salt and pepper.
2
Sauté the bell peppers and red onions in a non-stick skillet until tender and slightly charred.
3
Place the tortilla in the skillet and layer with half the cheese, chicken, and vegetables.
4
Top with the remaining cheese and fold the tortilla in half.
5
Cook until the tortilla is golden brown and the cheese is melty.
6
Whisk the Greek yogurt, lime juice, and cilantro in a small bowl.
7
Slice the quesadilla into wedges and serve with the dip.