In a medium bowl, toss together the chicken tenders, 2 teaspoons olive oil, juice of ½ lime, 1 teaspoon chili powder, ½ teaspoon ground cumin, lime zest, ¼ teaspoon salt and ¼ teaspoon ground pepper. Marinate for 15 minutes.
Heat a large nonstick skillet (I use my Everyday Pan) over medium-high heat. Add the marinated chicken tenders. Cook for 1 minute on each side. Transfer to a plate.
Reduce the heat to medium and heat the remaining 1 teaspoon olive oil. Add the onion and cook until tender, about 4 minutes. Stir in the garlic, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon salt and ¼ teaspoon ground pepper. Cook for 30 seconds.
Stir in the quinoa, green beans, tomato and chicken broth.
Bring the mixture to a boil, cover and simmer for 15 minutes. Nestle the chicken tenders into the quinoa mixture and pour in any accumulated juices. Re-cover the skillet and continue to simmer until the chicken is cooked through and the quinoa is cooked, about 15 minutes.
Squeeze the remaining ½ lime over the mixture, garnish with cilantro and serve.