Ingredients
Chicken Breast: 1 lb, cooked and shredded (for a healthier option, use grilled chicken)
Whole Wheat or Corn Tortillas: 4 large
Spring Vegetables: Asparagus (chopped), bell peppers (thinly sliced), spinach, and corn kernels
Cheese: 1 cup, shredded (use a low-fat cheese like mozzarella or a mix of cheddar for flavor)
Avocado Oil: For cooking (alternatively, you can use olive oil)
Garlic: 2 cloves, minced
Salt and Pepper: To taste
Cumin: 1/2 tsp, optional for extra flavor
Lime: Juice of 1 lime
Fresh Cilantro: Chopped, for garnish
Greek Yogurt: For serving (as a healthy alternative to sour cream)

Instructions
Prep the veggies: Heat a little avocado oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the asparagus, bell peppers, and any other spring vegetables you’re using. Season with salt, pepper, and cumin (if using). Cook until the vegetables are just tender, about 3-5 minutes. Remove from the skillet and set aside.

Assemble the quesadillas: Lay out the tortillas on a flat surface. On one half of each tortilla, evenly distribute the cooked chicken, sautéed spring vegetables, and shredded cheese. Fold the other half over to cover the fillings.

Cook the quesadillas: Wipe the skillet clean and heat a bit more oil over medium heat. Place a quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 2-3 minutes. Flip carefully and cook the other side until golden and the cheese is melted. Repeat with the remaining quesadillas.

Serve: Cut each quesadilla into wedges. Serve hot, garnished with fresh cilantro and lime wedges on the side. Offer Greek yogurt for dipping.