Paprika Chicken Quesadillas & Sweet Corn Stirfry

Combine Paprika (1/2 Tbsp), Brown Sugar (3/4 tsp), and Crushed Red Pepper Flakes (1/4 tsp) in a small bowl. Rub paprika mixture over the Boneless, Skinless Chicken Breasts (2).

Heat Olive Oil (2 Tbsp) in a large skillet over medium-high heat. Add in seasoned chicken and cook until brown on both sides, turning once, about 6-9 minutes. Sliced cooked chicken into strips and set aside.

Place tortillas on a flat surface; divide the chicken, Tomato (1), Shredded Mozzarella Cheese (1/2 cup), Feta Cheese (1/3 cup), and Fresh Parsley (1/3 cup) between both tortillas.

Then fold in half pressing gently. Warm about a teaspoon of olive oil in a large skillet. Cook quesadillas over medium heat for about 4-5 minutes or until golden brown flipping once. Remove from skillet, set aside and keep warm.

In a large skillet over medium heat, melt Unsalted Butter (2 Tbsp) and Olive Oil (2 Tbsp). Add in Garlic (3 cloves) and saute for 2 minutes.

Next, add in Zucchini (1), Corn (2 ears), and Red Bell Pepper (1) and cook for about 5-6 minutes, stirring occasionally. Remove skillet from the heat, stir in Fresh Parsley (3 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

Serve sweet corn stir fry immediately with paprika chicken quesadillas. Enjoy!