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Cook chicken tenders for around 3-4 minutes on each side.
Dice up onions, radish, and peppers.
Poke holes in the lime and squeeze over the vegetable mix.
Once chicken is cooked on one side, pull it to half the pan and add the vegetable mix to simmer for an additional 4 minutes.
Shred the cooked chicken and mix it with the pepper mix.
Shred the block of pepper jack cheese.
Assemble the quesadillas by adding the filling and sealing them.
Toast the quesadillas in a pan sprayed with avocado oil.
Place the toasted quesadillas into meal prep containers.