Easy Cheesy Chicken Quesadillas with Roasted Broccoli

Preheat oven to 400°F (200°C).

Cut 1 lb boneless, skinless chicken breasts into small, thin strips.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 6-8 minutes until no longer pink and cooked through.

Sprinkle 2 tbsp taco seasoning over the chicken and stir to coat evenly. Add 2 tbsp water to the pan and stir until chicken is well coated. Remove from heat.

Place 4 cups broccoli florets on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat.

Spread broccoli in a single layer and roast in the preheated oven for 15-18 minutes, until edges are crispy and florets are tender.

While broccoli roasts, assemble the quesadillas: lay 4 large flour tortillas on a clean work surface.

Sprinkle 1/4 cup shredded cheddar cheese on half of each tortilla.

Divide the seasoned chicken evenly among the tortillas, placing it on top of the cheese.

Top the chicken with another 1/4 cup of shredded cheese on each tortilla.

Fold the empty half of each tortilla over the filled half to create a half-moon shape.

Heat a large skillet or griddle over medium heat. Working with 1-2 quesadillas at a time (depending on pan size), cook for 2-3 minutes per side until golden brown and cheese is melted.

Cut each quesadilla into 3 triangles and serve with the roasted broccoli.

Serve with 1/2 cup salsa and 1/2 cup sour cream on the side for dipping.