Begin by cutting the chicken breast into bite-sized pieces. Heat a skillet over medium heat and add the chicken, cooking for about 6-8 minutes until no longer pink, stirring occasionally.

In the same skillet, add a splash of oil and heat over medium-high heat. Place one tortilla in the skillet and fry for approximately 1-2 minutes or until the bottom side is golden brown and slightly crisp.

On the toasted side of the first tortilla, layer the cooked chicken, black beans, sweet corn, and fresh spinach. Add a dollop of Greek yogurt.

Place the second tortilla on top of the filling, pressing down gently. Return the filled quesadilla to the skillet over medium heat, letting it cook for about 2-3 minutes.

Carefully flip the quesadilla using a spatula, cooking the other side for another 2-3 minutes until equally golden and crispy.

Remove the quesadilla from the skillet, let it cool slightly for about a minute, then cut it into wedges.