Quinoa bowl with grilled chicken, black beans and avocado

Instructions

1. Combine zest, paprika, 1 1/2 tablespoons of the lime juice and 2 teaspoons olive oil in a shallow glass or ceramic dish. Add chicken and turn to coat. Set aside to marinate for 30 minutes.
2. Place quinoa and water in a saucepan and bring to the boil over a high heat. Reduce heat to low and simmer, covered, for 12–15 minutes, or until water is absorbed and quinoa is al dente.
3. Meanwhile, steam, boil or microwave green beans for 2–3 minutes or until just tender. Drain.
4. Heat a large chargrill pan or barbecue hotplate over medium-high heat. Drain chicken of excess marinade and grill for 3-4 minutes each side, or until cooked through.
5. Divide quinoa between 4 bowls. Top each with black beans, green beans, tomatoes, avocado and 2 chicken tenderloins.
6. Whisk together remaining lime juice, olive oil and maple syrup. Drizzle dressing over each quinoa bowl and serve.