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