Continuing the "it's-too-pretty-to-be-in-the-kitchen-cooking" theme, and in answer to a request made by sister Megan, here's another quick and easy recipe. Last night we had chicken quesadillas, black beans, and chips and salsa. I used the super easy, super fast salsa recipe I have mentioned before. Seriously folks, you need to try it. You'll love it. For the quesadillas all you need is 1-2 lbs chicken breasts, tortillas, cheese, and whatever else you might want.
Chicken: Place large skillet over medium-high heat and coat with nonstick spray. Once the skillet is hot, arrange chicken breasts evenly and generously coat with cumin, garlic powder, and chili powder. There are no measurements here just sprinkle each spice til you get a good coat. Immediately flip and spice the other side. Sear over medium-high on each side for about 4 minutes (depending on how thick your pieces are). Remove from heat. Cut chicken into thin slices and return to pan. Continue cooking over medium-low heat until chicken is done (about another 8-10 minutes).
I made this part ahead of time so when Chris got in from work all we had to do was heat the skillet back up, throw in a tortilla, grate the cheese, and add the chicken. Heat until cheese melts, the chicken is warm, and the tortilla is a nice golden color. Super simple and yet still pretty tasty! I make chicken enchiladas quite often in the fall and winter, but again, I don't like to have my oven on for that long on a warm day, so this is a nice alternative.