Drizzle the chicken breast with olive oil and season well with salt and pepper. Place in an air fryer and cook at 180°C for 15-20 minutes until cooked through and no longer pink. This will depend on the size of the pieces of chicken. If oven baking, preheat and bake at 220°C for 18-20 minutes.

Once the chicken is cooked, leave it to sit for 5 minutes, before slicing thinly. Set aside until needed.

To make the salsa: combine the cherry tomatoes, sweetcorn, red onion, jalapeños and coriander. Stir through the lime juice and toss well. Season with a little salt.

To make the guacamole: scoop out the avocado flesh and mash until smooth. Add the lime juice, garlic powder and coriander. Mix well and season generously with salt and pepper.

To make the quesadillas: heat a hot, dry pan or a sandwich press.

Sprinkle a handful of cheese over the surface of the tortilla. Lay pieces of chicken over one half. Spoon a small amount of beans over the chicken.

Carefully place the prepared tortilla in the pan or sandwich press. If using a pan wait until the cheese is starting to melt and then fold over. Flip as needed, until browned on both sides, the cheese is melted, and the filling is hot. In the sandwich press, fold over once the cheese is slightly melted. You won’t need to flip it.

Repeat until you’ve made 8 quesadillas. Serve with the guacamole, a dollop of sour cream and a spoonful of salsa.