• Toss chicken with salt, pepper and garlic powder to coat.

  cook chicken over medium-high heat. Remove to a cutting board to rest for at least five minutes, then finely chop or shred.
• Add a tablespoon of olive oil to a large skillet over medium-high heat. Add chopped onion and bell pepper and cook for 1-2 minutes until they begin to soften.
• Add chicken to the skillat and let cook for a few minutes before flipping and cooking the other side. Remove from heat.
• Stir in 1 tablespoon balsamic vinegar and fresh minced parsley.
• Heat a second large skillet over medium heat. Butter 2 tortillas, and place one butter side down in the hot skillet. Layer 1/2 cup of cheese, half of the chicken mixture and another 1/2 cup of cheese, and a light drizzle of balsamic vinegar.
• Top with the second tortilla, butter side up. Cook for a few minutes, or until the bottom tortilla is golden and the cheese has begun to melt.
• Flip and cook for another 1-2 minutes or until both sides of the quesadilla are golden brown and cheese is melted through. Transfer to a cutting board and repeat with the second quesadilla.
• Serve immediately with Greek Yogurt Dip.

Greek Yogurt Dip

• In a medium bowl, stir together Greek yogurt, 1 tablespoon Italian dressing mix and chopped parsley. Taste, and add more dressing mix if desired. Cover and store in the refrigerator until ready to serve or up to 3 days. Serve with quesadillas.