1-Step 1: Marinate the Chicken In a large bowl, combine the 2 pounds of chicken breast with 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon black pepper, and ½ teaspoon salt. Mix well to coat the chicken evenly, then cover and set aside for flavors to blend.

2-Step 2: Cook the Vegetables Heat 1 ½ tablespoons olive oil in a large skillet over medium-high heat. Add 1 diced bell pepper, ½ diced yellow onion, 1 teaspoon soy sauce, and ½ teaspoon kosher salt. Stir occasionally and cook for 10 minutes until the onions are translucent and the peppers are tender. Transfer this mixture to a bowl and keep it warm.

3-Step 3: Cook the Chicken In the same skillet, add 1 teaspoon olive oil and cook the seasoned chicken for about 10 minutes, flipping once, until it reaches 165°F internally. Let it cool slightly, then chop into bite-size pieces.

4-Step 4: Combine Ingredients Return the chopped chicken to the skillet with the cooked peppers and onions. Toss everything together to mix the flavors thoroughly.

5-Step 5: Assemble and Cook Quesadillas In a separate skillet, melt 1 tablespoon of the 3 tablespoons butter over medium-high heat. For each quesadilla, place one 10-inch flour tortilla in the skillet and layer half with ¼ cup shredded cheese, ½ cup of the chicken mixture, and another ¼ cup shredded cheese. Fold the tortilla in half and cook for 1 to 2 minutes per side until golden brown and the cheese melts. Repeat with the remaining ingredients, using the rest of the butter as needed.

6-Step 6: Serve Slice the quesadillas into triangles and serve warm with guacamole, sour cream, and salsa. The total preparation time is about 45 minutes, making it ideal for weeknight dinners.