Rinse chicken breasts under cool water, pat dry with a paper towel and cut the chicken into 1" cubes. Place a 12" skillet with a tight fitting lid over medium-high heat and add the olive oil.

Once the oil is hot, add the cubed chicken and season with 1 tsp salt and ½ tsp pepper. Allow the chicken to cook for about 4–5 minutes, until it begins to brown on the outside. (Don’t worry if the chicken is not cooked through at this point; just get some nice brown color on the outside.)

Add the bell pepper, zucchini, chili powder, cumin and thyme and stir to combine. Allow the mixture to cook for about 2–3 minutes and then add the salsa, black beans and quinoa. Stir to thoroughly combine and evenly distribute the quinoa.

Pour the chicken broth over the top of the dish, trying to wash the quinoa from the top of the chicken and veggies down into the liquid in the skillet. Taste a small amount of the broth and adjust with additional salt if necessary.

Bring the liquid to a boil, then cover and reduce heat to low. Allow the dish to simmer for 20–25 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and squeeze the juice of ½ lime over the top of the casserole, then sprinkle with chopped cilantro. Serve immediately with a few lime wedges on the side and some corn chips added for crunch. Enjoy!