Name: Chicken and Cheese Quesadilla
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Organic chicken breast; 1 medium Sprouted grain tortilla; 0.75 oz Sharp cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Chicken and Cheese Quesadilla

Pan-seared chicken and crisp bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a gooey, satisfying finish.

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NUTRITION

Protein

51.0g

Fat

20.3g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Organic chicken breast

1 medium Sprouted grain tortilla

0.75 oz Sharp cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Heat avocado oil in a medium skillet over medium-high heat.
2
Season the diced chicken breast with sea salt, black pepper, garlic powder, and smoked paprika.
3
Add chicken to the skillet and cook until golden brown and fully cooked through, about 5-6 minutes.
4
Add sliced bell peppers and red onions to the pan, sautéing for 3-4 minutes until they are tender-crisp.
5
Remove the chicken and vegetable mixture from the pan and set aside on a plate.
6
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
7
Sprinkle half of the shredded cheddar on one side of the tortilla, top with the chicken and vegetable mixture, and add the remaining cheese.
8
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden and the cheese is completely melted.