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!