Crispy Cheesy Chicken and Veggie Quesadillas with Avocado-Lime Drizzle

Begin by preheating your oven to 400°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 1 pound of diced chicken breast to the skillet and season with 1 teaspoon of garlic powder, 1 teaspoon of paprika, and salt and pepper to taste.

Cook the chicken for about 7-10 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and toss in 1 cup of diced bell peppers and 1 cup of chopped spinach.

Sauté the veggies for about 3-4 minutes until they are tender. In a large bowl, combine the cooked chicken, sautéed veggies, and 2 cups of shredded cheese.

Mix well to combine. Lay out 4 large flour tortillas on a clean surface. Evenly distribute the chicken and veggie mixture onto half of each tortilla.

Fold the tortillas over to create a half-moon shape. In the same skillet, add a little more olive oil and heat over medium heat.

Place the quesadillas in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.

Once cooked, transfer the quesadillas to a baking sheet and place them in the oven for an additional 5 minutes to ensure the cheese is melted.

While the quesadillas are baking, prepare the avocado-lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt in a food processor until smooth.

Remove the quesadillas from the oven and let them cool for a minute before slicing them into wedges. Serve warm with the avocado-lime drizzle on the side for dipping.